- 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, cooked
- 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. Turn out onto a lightly floured surface; knead until smooth and elastic about 6-8 minutes. Dough should be soft. Place dough in a lightly greased bowl; cover and allow to rise in a warm place until doubled, about 1 hour. 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. Bake at 375° for 30 minutes or until golden.
- If Cooking for Two: Freeze baked rolls in heavy-duty freezer bags or freezer containers. Thaw when ready to eat. Yield: 24 rolls.
Reviews forGrandma's Zwieback Rolls
"They turned out perfect??"
"Just like my great grandma made and passed down through the family."
"I grew up on these, I still use this recipe even for single buns."