Pennsylvania German Rusks Rolls Recipes

Steps:

• 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.

Steps:

• In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes.
• Mix in shortening, salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold in egg whites. Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl. Turn onto a floured surface. Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles.
• Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, form into a round and let rise again until doubled, about 45 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 24 equal pieces and form into oval rolls about 3 1/2 inches long. Place on lightly greased baking sheets, cover and let rise until doubled in volume, about 40 minutes.
• Place an empty baking sheet on the bottom rack of the oven. In a small bowl, lightly beat the egg white with the 2 tablespoons of milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Place 1 cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven.
• Bake at 425 degrees F (220 degrees C) for about 20 minutes or until the tops are golden brown. Remove to a wire rack and cool.

Steps:

• In a large bowl, whisk the eggs, sugar and oil. Combine flour, almonds, baking powder and salt; gradually add to sugar mixture until well combined. Chill until firm. , Divide dough into three pieces. Roll each piece into an 8-in. x 2-in. rectangle; place on a greased baking sheet. , Bake at 350° for 15-20 minutes or until firm to the touch. Cool on a wire rack for 15 minutes. Reduce heat to 300°., Carefully cut each rectangle into 1/2-in. slices. Place slices cut side down on baking sheets. Bake for 8-10 minutes. Remove to wire racks to cool.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Beat sugar, shortening, and milk together in a large bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
• Mix flour, baking powder, cardamom, and salt together in a bowl. Add to the wet ingredients in batches, mixing after each addition until incorporated. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 30 minutes. Reduce the oven temperature to 250 degrees F (120 degrees C).
• Cut cake into three 3-inch strips lengthwise and thirteen 1-inch strips crosswise for a total of 39 pieces. Lay pieces on their sides on 2 cookie sheets. Sprinkle the top sides of the cookies with 1/2 of the cinnamon sugar.
• Bake rusks in the 250 degrees F (120 degrees C) oven for 45 minutes. Remove from the oven, flip rusks, and sprinkle with remaining cinnamon sugar. Bake until golden brown, 15 to 20 more minutes.

Steps:

• Cream the yeast with 1/2 cup of the milk and 1 teaspoon of the sugar.
• Leave it in a warm place until foaming, about 15 minutes.
• Then add it to 2 cups of the flour.
• Mix thoroughly, gradually adding 2/3 cup of the remaining milk, to make a yeast sponge.
• Let it rise in a warm place until it has doubled in bulk, about one and one half hours.
• Stir into the sponge the egg yolks, remaining sugar, butter and the rest of the flour and milk.
• Blend the mixture into a dough.
• Turn the dough out onto a floured surface and knead it thoroughly for about 15 minutes, or until it is smooth and elastic.
• Cover the dough with a damp cloth and let it rise for 30 minutes in a warm place.
• Shape the dough into three 12-inch cylindrical loaves.
• Sprinkle the tops with a few drops of tepid water.
• Place the loaves on buttered baking sheets, let them rise for about 45 minutes, then bake them in a preheated 400 F.
• oven for 50 minutes, or until light brown.
• The next day, cut the loaves into thin slices with a very sharp knife.
• Place the slices on buttered baking sheets and bake them in a preheated 325 F.
• oven for 30 minutes, turning them after 15 minutes.
• When finished, they should be dry and evenly browned.
• Elek Magyar.
• Kochbuch Fur Feinschmecker.

Steps:

• Soften the yeast in the warm water and let stand 5-10 minutes.
• Add milk to sugar and salt; mix thoroughly and cook to lukewarm.
• Add 1 cup of flour and mix until smooth.
• Stir in yeast mixture and add remaining flour gradually, mixing well.
• On a floured surface, knead dough until smooth.
• Place in a greased bowl and grease top of dough.
• Cover and let rise in a warm place until dough is doubled; about 45 minutes.
• Punch down and roll into a rectangle about 1/4 inch thick.
• Brush with softened butter and spread evenly with raisins, currants and citron, 1/4 cup brown sugar and cinnamon.
• Roll up, starting at long side, as for a jelly roll and cut into 1 inch slices.
• Place slices cut side down in a buttered 13x9x2 inch pan.
• Cover and let rise until doubled.
• Sprinkle top with remaining brown sugar and bake at 375* for 20 to 30 minutes.