Description
This traditional Zwieback recipe produces light, buttery, twice-baked yeast rolls that are perfect as a snack or breakfast treat. Made with a yeast dough enriched with milk, sugar, eggs, and butter, these rolls are shaped into distinctive crescents and baked until golden brown. The final brush of melted butter enhances their soft, tender crumb and delightful flavor.
Ingredients
Scale
Yeast Mixture
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup warm water (105-115°F)
Dough
- 1 cup lukewarm milk
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 3 1/2 – 4 cups all-purpose flour
Finishing
- 2 tablespoons melted butter (for brushing)
Instructions
- Dissolve Yeast: In a small bowl, dissolve the active dry yeast in warm water (105-115°F). Let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Wet Ingredients: In a large bowl, combine lukewarm milk, granulated sugar, salt, softened unsalted butter, and eggs. Stir or beat until the mixture is smooth and well blended.
- Combine Yeast and Wet Ingredients: Pour the foamy yeast mixture into the wet ingredients and stir thoroughly to integrate the yeast evenly.
- Add Flour Gradually: Slowly add 3 1/2 to 4 cups of all-purpose flour, one cup at a time, mixing after each addition until a soft dough forms. The dough should be slightly tacky to the touch but should not stick excessively to your hands or the bowl.
- Knead Dough: Transfer the dough onto a floured surface and knead it for about 5 to 7 minutes until the dough becomes smooth, elastic, and no longer sticky.
- First Rise: Place the kneaded dough into a greased bowl, turning it to coat all sides lightly. Cover the bowl with a clean cloth or plastic wrap and let the dough rise in a warm place for 1 hour or until it doubles in size.
- Shape the Rolls: Punch down the risen dough to release excess air. Divide it into 12 to 16 equal portions and roll each portion into a smooth ball. Flatten the balls slightly, then cut almost in half and pinch the two crescents together to form the traditional Zwieback shape.
- Second Rise: Arrange the shaped rolls on a parchment-lined baking sheet. Cover them loosely and allow them to rise for 30 minutes or until nearly doubled in size.
- Preheat Oven: While the dough is rising the second time, preheat your oven to 350°F (175°C).
- Bake: Bake the rolls in the preheated oven for 15 to 20 minutes or until they turn a beautiful golden brown color.
- Brush with Butter and Serve: Remove the baked rolls from the oven and immediately brush them with melted butter. Allow them to cool slightly before serving to enjoy the soft, rich texture and flavor.
Notes
- Ensure the milk and water are warm but not hot to avoid killing the yeast.
- Kneading the dough well is important for good texture; it helps develop gluten for elasticity.
- The shaping of the rolls into crescents is traditional for Zwieback but can be customized.
- Brush with melted butter immediately after baking for a soft crust and added flavor.
- Zwieback rolls can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: German
Keywords: Zwieback, twice-baked rolls, yeast bread, German bread, breakfast rolls, soft bread, butter rolls
