PENNSYLVANIA GERMAN RUSKS (ROLLS)
Been making these rolls for years and the recipe dates back to the early 1800s. These rolls are so good especially right out of the oven with some creamy butter. Went well with my homemade Ham Potpie. I did both over the fire in my fireplace. But these can also be done in a conventional oven and will give you those directions....
Provided by Dana Ramsey
Categories Other Breads
Time 35m
Number Of Ingredients 7
Steps:
- 1. Scald milk, add butter, sugar, and salt. Let set until lukewarm. Add eggs and the yeast. Mix in just enough flour to make a relatively soft dough. I used my stand-up mixer with the hook attachment. Knead well and place in a greased bowl, cover with a clean towel, and allow to rise double in size. (Place the bowl in a warm spot where there is no draft). I placed mine by the fire but have been known to stick it in my car when the sun is hitting it!
- 2. Punch down and shape into rolls. How many depends on the size you roll them in. I used a round cake pan that was greased with cooking spray and rolled them into pretty nice size rolls. Cover with a clean towel and let rise until doubled in size. Note: you can also make these rolls on a cookie sheet lined with parchment paper. See the picture posted by JAP Member Wendy Whipple Rusch! I put mine in a round cake pan because of doing them in my dutch oven in my openhearth fireplace.
- 3. Bake at 375° for about 20 minutes or until nice and brown. Enjoy!
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Elizabeth White
[email protected]These rusks look so good! I can't wait to try them.
RAJAN PANDEY
[email protected]I'm always looking for new bread recipes to try. These rusks sound like a great option.
Constantino Roman
[email protected]I've never had rusks before, but these look delicious. I'm definitely going to try making them soon.
Ivan Bosnjak
[email protected]These rusks are a great way to use up leftover bread. They're also a fun and easy project to do with kids.
Sirine Khitas
[email protected]I'm not sure what I did wrong, but my rusks turned out hard as rocks. I think I must have overcooked them.
Makeena Hardwick
[email protected]These rusks were a little too dry for my taste. I think I'll try adding some butter or milk to the dough next time.
Siphosethu Mgiba
[email protected]I love the simplicity of this recipe. It's a great way to use up leftover bread.
Jibrin Umar
[email protected]These rusks were delicious! I made them for a potluck and they were gone in minutes.
Brayden Dood
[email protected]I've been making these rusks for years and they're always a crowd-pleaser. They're perfect for breakfast, lunch, or a snack.
dawood Baloch
[email protected]These rusks were a hit with my family! They were so easy to make and turned out perfectly. I loved the combination of sweet and savory flavors.