Zwieback Rolls

I had been looking for a new kind of roll to make.  I was very interested when I came across these,  due to the name.  My German Grandmother's name is Zweig.  I looked up the definition of Zwieback, and per Wikipedia "The name comes from German zwei ("two") or zwie ("twi-"), and backen, meaning "to bake".[2] Zwieback hence literally translates to "twice-baked"  It's funny, since these rolls are only baked once.  So for the fun of it, I spoke to my grandmother last night and I told her my findings... her only answer was "yeah, I know."  Well, she told me; I had no idea!

This recipe is from Taste of Home.  It makes 24 large, or 34 smaller rolls.  (I made the smaller version)  Very tasty!

1 package active dry yeast

1 teaspoon sugar

1/2 cup warm water (110-115 degrees)

6 to 6 1/2 cups flour, divided

1 tablespoon salt

3/4 cup melted and cooled butter

2 cups scalded milk

• Dissolve yeast and sugar in water; set aside
• In a large bowl, combine 3 cups flour, salt, butter, milk and yeast mixture;  Beat well
• Add enough remaining flour to form a soft dough
• Knead on a lightly floured surface until smooth and elastic for about 6 to 8 minutes
• Place dough in a lightly greased bowl;  turn greased side up, cover and rise in a warm place until doubled; about 1 hour
• Punch dough down and divide into 4 pieces
• Take 3 pieces and divide each piece into 8 balls and place on a greased baking sheet
• With the other piece, make into 24 smaller balls and place one on each larger dough ball
• Cover and let rise until double; about 45 minutes
• Bake at 375 for 30 minutes, or until golden

-Queenie Cuisine