Grandma’s Zwieback Rolls
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.
Total TimePrep: 30 min. + rising Bake: 30 min.
- 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
- 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.
- 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.
- 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.
- Preheat oven to 375°. Bake until golden, 28-32 minutes. Remove from pans to wire racks. Serve warm.
Nutrition Facts1 each: 168 calories, 6g fat (0 saturated fat), 0 cholesterol, 299mg sodium, 27g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.
Originally published as Zwieback Rolls in Reminisce September/October 1991
Nov 26, 2014
They turned out perfect??
Apr 16, 2013
Just like my great grandma made and passed down through the family.
Oct 22, 2009
I grew up on these, I still use this recipe even for single buns.