"FRESH ZWIEBACK is baked in many German Mennonite homes to serve to friends who might drop in, or for the weekly Sunday dinner known as Faspa. Instead of butter, we served jelly with our zwieback. Cold sliced meats and cheeses were delicious with these tasty rolls, too!"
Total TimePrep: 30 min. + rising Baje: 20 min.
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1-3/4 cups milk, scalded
- 1/2 cup shortening
- 1/4 cup sugar
- 2 teaspoons salt
- 5 to 6 cups all-purpose flour
- Dissolve yeast in warm water; set aside. In a large bowl, combine milk and shortening; stir to melt shortening. When cool, add sugar and salt. Stir in yeast mixture and 3 cups flour; 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. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into fourths. Divide three of the pieces into eight pieces each; shape into smooth balls and place on greased baking sheets. Divide the fourth piece of dough into 24 small balls. Make an indentation in the top of each larger ball; press one small ball atop of each larger ball. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 20-25 minutes or until golden brown.
If Cooking for Two: Freeze baked rolls in heavy-duty freezer bags or freezer containers. Thaw when ready to eat.
Nutrition Facts1 each: 142 calories, 4g fat (0 saturated fat), 1mg cholesterol, 201mg sodium, 23g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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Originally published as Zwieback Rolls in Reminisce January/February 1993