Best 2 Zwieback Rolls Recipes

Zwieback rolls, also known as rusks, are a type of twice-baked bread that originated in Germany. They are characterized by their crisp texture, mild flavor, and long shelf life. Zwieback rolls are a popular breakfast food in many countries, and they can also be used as a snack or dessert. This article provides three different recipes for zwieback rolls: a classic recipe, a sourdough recipe, and a vegan recipe. Each recipe includes step-by-step instructions and helpful tips to ensure success. Whether you are a novice baker or an experienced cook, you are sure to find a recipe in this article that you will enjoy. So, gather your ingredients, preheat your oven, and let's get baking!

Here are our top 2 tried and tested recipes!

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.

ZWIEBACK ROLLS

Zwieback Rolls image

"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

Ingredients

1 package (1/4 ounce) 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

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 :

Tips:

For a chewier texture, use bread flour instead of all-purpose flour.
If you don't have caraway seeds, you can substitute fennel seeds or anise seeds.
To make the rolls ahead of time, bake them according to the recipe and then let them cool completely. Store the rolls in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
To reheat the rolls, preheat your oven to 350 degrees Fahrenheit. Place the rolls on a baking sheet and heat them for 10-15 minutes, or until they are warmed through.

Conclusion:

Zwieback rolls are a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. They are perfect for sandwiches, toast, or croutons. With their slightly sweet and savory flavor, zwieback rolls are a surefire hit with everyone who tries them.