Grandma’s Zwieback Rolls

Total Time

Prep: 30 min. + rising Bake: 30 min.

Makes

24 rolls

Updated: Jun. 30, 2023
When Mother baked zweiback rolls—which means "twice baked"—she'd guard them, lest they disappear quickly! She would bake them on Sundays when friends came by for "fsapa" a meal of cold meat, cheese, jelly and coffee.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon sugar
  • 1/2 cup warm water (110° to 115°)
  • 6 to 6-1/2 cups all-purpose flour, divided
  • 1 tablespoon salt
  • 3/4 cup butter, melted and cooled
  • 2 cups scalded milk, cooled

Directions

  1. In a small bowl, dissolve yeast and sugar in water; set aside. In a large bowl, combine 3 cups flour, salt, shortening, milk and yeast mixture. Beat well. Add enough of the remaining flour to form a soft dough.
  2. Turn out onto a lightly floured surface; knead until smooth and elastic about 6-8 minutes. Dough will be soft. Place dough in a lightly greased bowl; cover and allow to rise in a warm place until doubled, about 1 hour.
  3. Punch dough down and divide into four pieces. Divide three of the pieces into eight pieces each; shape into smooth balls and place on greased baking sheets. Divide remaining dough into 24 balls. Press 1 small ball atop each larger ball. Cover and let rise until doubled, about 45 minutes.
  4. Preheat oven to 375°. Bake until golden, 28-32 minutes. Remove from pans to wire racks. Serve warm.

Nutrition Facts

1 each: 168 calories, 6g fat, 0 cholesterol, 299mg sodium, 27g carbohydrate, 4g protein.