ZWIEBACK ROLLS
"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!"
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts :
ZWIEBACK ROLLS
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm water set aside. In a large mixing 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 board 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 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. Diabetic Exchanges: One serving (prepared with skim milk) equals 1-1/2 starch, 1 fat also, 142 calories, 201 mg sodium, trace cholesterol, 23 gm carbohydrate, 3 gm protein, 4 gm fat. © Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
ZWIEBACK
This is an adopted recipe. Original intro: "Traditional Russian-Mennonite double buns: buns with a little knob or mini-bun on top." (Thanks Zenith/Cornelia)
Provided by Pamela
Categories Yeast Breads
Time 19m
Yield 36 buns
Number Of Ingredients 7
Steps:
- Dissolve yeast in lukewarm water and sugar; let rise.
- Scald milk and allow to cool.
- In a large bowl, combine milk, butter, yeast and salt.
- Beat in enough flour to make a stiff batter.
- Add more flour to make a smooth soft dough.
- Knead well.
- Cover and let rise until dough doubles in bulk.
- Form buns the size of a large walnut.
- Place a smaller bun on top of a larger one, and press down firmly with one finger so that the two stick together.
- Place on a greased pan.
- Let rise until doubled in bulk.
- Bake in 350 F oven for about 15-20 minutes.
Nutrition Facts : Calories 130.9, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.4, Sodium 108.2, Carbohydrate 16.7, Fiber 0.6, Sugar 0.2, Protein 2.8
SUGAR ZWIEBACK
A German, twice-baked cookie with a crisp sugar crust.
Provided by Maria
Categories World Cuisine Recipes European German
Yield 24
Number Of Ingredients 10
Steps:
- Heat milk in a small saucepan until just starting to bubble. Remove from heat; stir in butter, honey and salt. Set aside and let cool. Set aside 2 teaspoons sugar. Stir remaining sugar into milk mixture. Let cool to room temp.
- In a large bowl, combine yeast and lukewarm water. Set aside 5 minutes for yeast to soften. Beat cooled milk mixture, egg, 4 cups flour, and nutmeg into yeast mixture.
- Knead dough in a bowl, adding up to 1/2 cup more flour if necessary, until a smooth, soft dough forms. Divide dough into 8 balls 3 inches in diameter. Place balls 4 inches apart on lightly greased cookie sheets; pat into 4 inch rounds. Brush tops of rounds with water and sprinkle with reserved sugar. Set aside, lightly covered with kitchen towels, about 1 hour, or until doubled in size.
- Preheat oven to 350 degrees F (180 degrees C). Bake raised rounds 30 minutes, or until golden brown. Remove from oven; leave oven on. Let cool on sheets 10-15 minutes, or until cool enough to handle.
- With a serrated knife, cut each round into six 1/2-inch slices. Place slices, cut sides down, on cookie sheets and return to oven for 5 minutes. Turn slices and bake 5 to 7 minutes longer, or until golden on both sides. Turn off heat and leave in unopened oven until cool, about 45 minutes. Store in tightly covered container.
Nutrition Facts : Calories 134.3 calories, Carbohydrate 25 g, Cholesterol 13.7 mg, Fat 2.6 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 1.5 g, Sodium 69.9 mg, Sugar 9 g
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.
Provided by Allrecipes Member
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Dissolve yeast and sugar in water; set aside. In a large mixing 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 degrees F for 30 minutes or until golden.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 25.1 g, Cholesterol 1.6 mg, Fat 7.1 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 252.5 mg, Sugar 1.2 g
More about "zwieback rolls recipes"
ZWIEBACK RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (16)Total Time 14 hrs 20 minsServings 48
- Combine all of the dough ingredients (everything except the cinnamon-sugar), and mix and knead to form a smooth, soft, somewhat sticky dough., Cover the dough, and allow it to rise till it's quite puffy, about 2 hours., Divide the dough in half.
- Each half will weigh just under 16 ounces., Shape each half into a 12" log, and place on a lightly greased or parchment-lined baking sheet.
- Cover the logs, and allow them to rise for about 90 minutes, till they've expanded (though they won't have doubled in bulk).
- Towards the end of the rising time, preheat the oven to 350°F., Bake the bread for 22 to 24 minutes, till it's a deep, golden brown, and its temperature at the center is at least 190°F., Remove the bread from the oven, and allow it to cool on a rack.
KANSAS ZWIEBACH | MIDWEST LIVING
From midwestliving.com
Total Time 2 hrs 48 minsCalories 201 per serving
- In a small bowl, combine potato water, sugar and yeast. Let stand about 10 minutes or until yeast is dissolved. Meanwhile, in a small saucepan, combine milk, butter and salt. Heat and stir just until warm (120° to 130°) and butter is almost melted.
- In a large mixing bowl, combine butter mixture and 2 cups of the flour. Add yeast mixture and egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (about 1 hour).
- Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Lightly grease a very large (or 2 medium) baking sheet (s); set aside.
MENNONITE GIRLS CAN COOK: ZWIEBACK
From mennonitegirlscancook.ca
Estimated Reading Time 8 mins
ZWIEBACK ROLLS | RECIPE | BAKED ROLLS, SUNDAY DINNER, SLICED MEAT
From pinterest.com
ZWIEBACK ROLLS | RECIPE | RECIPES, MENNONITE RECIPES, AMISH
From pinterest.com
SOUTHERN-STYLE BUTTER YEAST ROLLS RECIPE - THE SPRUCE EATS
From thespruceeats.com
ZWIEBACH RECIPE | CANADIAN MENNONITE MAGAZINE
From canadianmennonite.org
ZWIEBACK ROLLS RECIPE - DETAILS, CALORIES, NUTRITION INFORMATION ...
From recipeofhealth.com
ZWIEBACK ROLLS RECIPE - DETAILS, CALORIES, NUTRITION INFORMATION ...
From recipeofhealth.com
THE MIDWEST IS OBSESSED WITH EATING CHILI AND CINNAMON …
From bhg.com
ZWIEBACK ROLLS RECIPE
From familyoven.com
BREADMAKER ZWIEBACK DOUGH - BIGOVEN
From bigoven.com
ALLRECIPES
GERMAN ZWIEBACK RECIPE - COOK.ME RECIPES
From cook.me
RECIPE ZWIEBACK ROLLS - YOUTUBE
From youtube.com
VIRAL PILLSBURY CINNAMON ROLL HACK (WITH RECIPE) - PARADE ...
From parade.com
ZWIEBACK - MENNONITE DOUBLE BUTTER BUNS - BEST …
From bestbakingrecipe.com
ZWIEBACK ROLLS - REVIEW BY JENN - ALLRECIPES.COM
From allrecipes.com
GRANDMA’S ZWIEBACK ROLLS | MENNONITE RECIPES, FOOD, …
From pinterest.com
You'll also love