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Zwieback Rolls |
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Serves: 20 Print this RecipeThis tasty dish uses less sugar, salt and fat. Recipe includes Diabetic Exchanges. 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! Iona Redemer, Calumet, Oklahoma 1 (1/4-ounce) package 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 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 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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