Best 2 Pennsylvania German Rusks Rolls Recipes

In the realm of breakfast pastries, Pennsylvania German Rusks, also known as Rolls, stand out as a delectable treat steeped in history and tradition. These golden-brown delights, hailing from the heart of Pennsylvania Dutch Country, have been passed down through generations, captivating taste buds with their unique texture and irresistible flavor. With a crispy outer shell that crumbles at the first bite, revealing a soft and chewy interior, these rusks are a symphony of textures that dance on the palate. Whether enjoyed as a standalone snack or as an accompaniment to your favorite morning cup of coffee, Pennsylvania German Rusks offer a delightful culinary experience that will transport you to the heart of Pennsylvania's rich culinary heritage.

Discover the secrets of crafting these delectable treats with our collection of carefully curated recipes. From the classic Pennsylvania German Rusk recipe that stays true to tradition to variations that incorporate contemporary twists, our recipes cater to every taste and skill level. Indulge in the simplicity of the Traditional Rusk Rolls, where the harmonious blend of flour, sugar, butter, eggs, and yeast creates a timeless masterpiece. For those seeking a touch of sweetness, the Sweetened Rusk Rolls offer a delightful symphony of flavors, while the Savory Rusk Rolls, infused with herbs and cheese, provide a savory alternative that is perfect for any occasion.

Whether you are a seasoned baker or just starting your culinary journey, our recipes will guide you through the process of making Pennsylvania German Rusks with ease. With step-by-step instructions, helpful tips, and a dash of culinary inspiration, you'll be able to recreate these iconic rolls in the comfort of your own kitchen. So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure that will leave you with a batch of delectable Pennsylvania German Rusks, ready to be savored and shared with loved ones.

Check out the recipes below so you can choose the best recipe for yourself!

GRANDMA'S ZWIEBACK ROLLS

Grandma's Zwieback Rolls image

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 Taste of Home

Time 1h

Yield 24 rolls.

Number Of Ingredients 7

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 all-purpose flour, divided
1 tablespoon salt
3/4 cup butter, melted and cooled
2 cups scalded milk, cooled

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.

Nutrition Facts : Calories 168 calories, Fat 6g fat, Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 27g carbohydrate, Fiber 4g protein.

GERMAN ZWIEBACK: RUSKS

German Zwieback: Rusks image

Rusks made without salt, as in this recipe, and stored in an airtight container will keep for months. Salt should not be added to the dough because it absorbs moisture from the atmosphere, making the rusks soften more quickly.

Provided by Olha7397

Categories Breads

Time 1h50m

Yield 72 serving(s)

Number Of Ingredients 6

Ingredients

8 -9 cups all-purpose flour
2 (1/4 ounce) packages active dry yeast or 2 (3/4 ounce) fresh yeast cakes
3 cups tepid milk
1/2 cup sugar
3 egg yolks
8 tablespoons butter, melted and cooled

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.

Nutrition Facts : Calories 76.4, Fat 2, SaturatedFat 1.1, Cholesterol 12.7, Sodium 14.8, Carbohydrate 12.6, Fiber 0.4, Sugar 1.4, Protein 2

Tips:

Use high-quality ingredients. This will make a big difference in the taste of your rusks.
Be sure to proof the yeast. This will help ensure that your rolls are light and fluffy.
Knead the dough well. This will help develop the gluten in the flour, which will make your rolls chewy and elastic.
Let the rolls rise in a warm place. This will help them to double in size.
Bake the rolls until they are golden brown. This will give them a crispy crust and a soft, fluffy interior.
Serve the rusks warm or at room temperature.

Conclusion:

Pennsylvania German Rusks are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover bread. With their slightly sweet flavor and crispy texture, these rolls are sure to be a hit with everyone who tries them. So next time you are looking for a new recipe to try, give Pennsylvania German Rusks a try. You won't be disappointed!