Kansas Zwieback Rolls
Soft, double-humped yeast rolls, a hallmark bread of Mennonite households in Kansas.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 180 kcal
Equipment
- •Baking sheet
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 4
- carbs
- 30
- protein
- 5
- calories
- 180
Instructions
- 1
Stir the yeast and sugar into warm milk. Let it sit until foamy, about 5 minutes.
- 2
Mix in the melted butter, egg, and salt.
- 3
Slowly add the flour. Knead until a smooth, soft dough forms.
- 4
Cover the bowl. Let the dough rise until doubled in size, about 1 hour.
- 5
Punch down the dough and pinch off pieces. Make one larger ball and one smaller topknot ball for each roll.
- 6
Press the small ball firmly onto the larger ball to form the double hump shape.
- 7
Place the rolls on a sheet pan. Let them rise again for 30 minutes.
- 8
Bake at 375°F for 15-18 minutes until golden.
Chef's tips
Keep the top ball much smaller than the base so it stays in place while baking. Brush with melted butter right after baking for a soft top.
Storage
Store in an airtight container at room temperature for up to 3 days.
Reheating
Warm briefly in a 300°F oven before serving.
Common mistakes to avoid
- •Making the top knot too large, which causes it to slide off while baking
- •Rushing the rising time, which makes the rolls heavy and dense
Serving suggestions
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