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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 24 |
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When Mother baked zweiback rollswhich 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 king arthur unbleached all-purpose flour, divided |
1 tablespoon salt |
3/4 cup butter, melted and cooled |
2 cups scalded milk, cooked |
Directions:
1. 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. Yield: 24 rolls.
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