Grandmas Zwieback Rolls Recipes

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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

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 :

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

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.

GRANDMA'S YEAST ROLLS



Grandma's Yeast Rolls image

I have adapted these yeast rolls from my grandmother's yeast bread recipe. I have increased the sugar to create a little sweeter roll than Grandma used to make and replaced her refrigerated cake yeast with dried (easier availability). They are delicious served with Danish Lurpak® butter (it's a little tangy, just like Grandma's)! Rolls can be made the night before and reheated, covered in foil, at 300 degrees F for about ten minutes.

Provided by Dotty Snyder Grohman

Categories     Bread     Yeast Bread Recipes

Time 2h30m

Yield 24

Number Of Ingredients 6

¾ cup white sugar, divided
1 ¾ cups warm water (110 degrees F/45 degrees C)
2 ½ (.25 ounce) envelopes active dry yeast
6 ½ cups unbleached all-purpose flour (such as King Arthur®), or as needed
2 teaspoons salt
¼ cup lard, melted

Steps:

  • Dissolve 1 tablespoon of sugar into the water in a small bowl. Sprinkle the yeast over the water; let stand 5 minutes until the yeast softens and begins to form a creamy foam. Meanwhile, whisk the flour, the remaining sugar, and salt together in a bowl. Once the yeast has foamed, stir the melted lard into the yeast, then stir the yeast mixture into the flour until a sticky dough forms.
  • Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 10 minutes. You may need to add additional flour to keep the dough from sticking. Once elastic, cover the dough with the mixing bowl, and allow to rest for 15 minutes. Grease a 9x13-inch baking dish with lard.
  • Cut the dough into three equal sections, then cut each section into 8 pieces. Form into balls and place into the prepared baking dish in 6 rows of 4. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
  • Preheat an oven to 325 degrees F (165 degrees C).
  • Bake in the preheated oven until the tops of the rolls are golden brown and the bottoms sound hollow when tapped, about 1 hour. Allow to cool at least 10 minutes before eating.

Nutrition Facts : Calories 168.8 calories, Carbohydrate 32.4 g, Cholesterol 2 mg, Fat 2.5 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 0.9 g, Sodium 195.3 mg, Sugar 6.3 g

GRANDMA'S OLD-FASHIONED YEAST ROLLS



Grandma's Old-Fashioned Yeast Rolls image

This recipe is one of our family traditions. We don't know how old it is, but it is at least Depression Era (no milk, no eggs). It was handed down from my Grandma Pearl Nash. She never wrote down the recipe, always measured by memory and her hands. She developed breast cancer in the early 60's and shortly before she died. My Daddy asked her to measure out all the ingredients so the recipe would not be lost. He carried her into the kitchen, where she carefully placed the ingredients on newsprint paper. My mama (who my kids called Tutu) shifted the ingredients into measuring cups and spoons to record the amounts.

Provided by Asgard Ranch

Categories     Roll and Bun Recipes

Time 2h40m

Yield 24

Number Of Ingredients 7

2 ½ cups warm water
1 ½ tablespoons active dry yeast
½ cup white sugar
1 tablespoon salt
¾ cup shortening (such as Crisco®)
7 cups all-purpose flour, divided, or more as needed
½ cup butter, melted

Steps:

  • Dissolve yeast in warm water in the bowl of a stand mixer fitted with the dough hook. Stir in sugar and salt until you see foam rising. Add 3 cups flour and 3/4 cup shortening; mix with the dough hook until the mixture is the consistency of a thick pancake batter.
  • Fill a pot with hot (not boiling) water.
  • Remove the mixer bowl and cover it with plastic wrap and a towel. Place the bowl over the pot of hot water, making sure the bottom does not touch the water. Let rise until doubled in size, 45 minutes to 1 hour.
  • Place the bowl back on your stand mixer and gradually mix in remaining 4 cups flour until dough is smooth and elastic; you may need to add up to 1 additional cup.
  • Heavily grease two 9x13-inch pans with shortening.
  • Divide dough into 24 balls. Place 12 balls into each of the prepared pans; cover with plastic wrap and a towel. Let rise in a warm area until doubled in size, about 1 hour; balls will start out at about 1 1/2 inches in diameter but will rise and touch the sides of the pans.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake rolls in the preheated oven until golden brown on top, 25 to 30 minutes. Remove from the oven and brush melted butter over top.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 32.3 g, Cholesterol 10.2 mg, Fat 10.6 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 272.3 mg

GRANNY'S DINNER ROLLS



Granny's Dinner Rolls image

This is an old family recipe on my husband's side. The family tradition is to dip these rolls in a cinnamon/sugar mixture. Everyone loves them! The prep time does not include the time you need to let them rise. Also the yield my differ depending on your preferred method of shaping your rolls. Although this may seem to have many steps, this recipe is quick and easy. Trust me! These were the first homemade rolls I've ever made. And the last, nothing else I have tried compares.

Provided by Richele

Categories     Yeast Breads

Time 30m

Yield 18 rolls

Number Of Ingredients 9

3 cups flour
1/4 cup sugar
1/2 cup boiling water
1/2 cup oil
1 egg
1 fresh yeast cakes or 1 dry yeast
2 tablespoons water
1 teaspoon salt
1/2 cup water, cold

Steps:

  • Preheat over to 425F Mix throughly sugar and oil.
  • Add boiling water and let cool.
  • Add egg and yeast (dissolve yeast in 2T water first).
  • Mix well.
  • Add cold water, salt, flour.
  • Do NOT knead.
  • Mix enough to ensure through mixing.
  • Kneading or over mixing will cause the dough to become tough.
  • Cover and refrigerate for at least 1 hour.
  • Can last 5 days.
  • Roll out on a lightly floured surface.
  • You may shape these into Parker House Rolls, Butterhorns or Rosettes, whatever you perfer.
  • Brush with melted butter (and garlic salt if you prefer.) and let rise for 1 hour.
  • (Although they come out better if you allow them to rise in this step, you may skip it.) Bake for 12-15 minutes.

GREAT GRANDMA'S STUFFED CABBAGE ROLLS



Great Grandma's Stuffed Cabbage Rolls image

This is a past down recipe from my great grandma Plazsic. My daughter requested me to put this on recipezaar so she could always look it up to make them...

Provided by CIndytc

Categories     One Dish Meal

Time 3h

Yield 12-14 serving(s)

Number Of Ingredients 13

1 large head of cabbage
2 cups white rice, cooked
1 1/2 lbs raw ground sirloin or 1 1/2 lbs ground round
1 onion, diced
2 garlic cloves, minced
2 raw eggs
1 (15 ounce) can tomato sauce
oregano
kosher salt
4 (15 ounce) cans tomato sauce
tomatoes, diced
2 tablespoons brown sugar
tomato juice (optional)

Steps:

  • Core head of cabbage by cutting around the core and removing as much as possible. Boil large pot of water (fill pot only 1/4 or 1/2 full -- when boiling put cabbage into water and cover with top. Leave cabbage in water and every so often as leaves loosen up remove leaves and place in collander in sink to cool -- when all leaves are removed turn off water and throw away -- (if you have any little pieces of cabbage left at end of core, you can save them to place on top of leaves if you would like.
  • In a large bowl mix cooked rice, ground meat, onion, garlic, raw eggs 1/2 can tomato sauce and oregano and a little pinch of kosher salt. Mix well with your hands --.
  • Spray 9 X 13 inch pans with Pam. Take cabbage leaves and fill with 1/4 to 1/2 cup meat mixture (depending on how big hour leaves are). Place with seam side down in pans -- Turn oven on 350 degrees. Make up sauce (depending on how many rolls you get from your cabbage and how much sauce you want,you can use between 4 to 6 cans of diced or stewed tomatoes for your sauce), if you like cabbage rolls to have more sauce, you can add a little tomato juice to your sauce. Pour sauce over top of rolls. Sprinkle with kosher salt over top of rolls.
  • Bake uncovered to 2 1/2 hours or until browned on top, you may need to add a tomato juice to them once in a while so they do not dry out --.
  • Freezes well.

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