This Zwieback recipe brings you the authentic taste of traditional German baking. The word “Zwieback” means “twice-baked,” and these rolls are known for their soft, airy texture and lightly sweet, buttery flavor. A staple in Mennonite kitchens, Zwieback is often enjoyed warm with butter, jam, or honey, making it a comforting addition to any meal.
Perfect for breakfast, brunch, or alongside soup, these golden rolls are simple to prepare yet full of homemade charm. If you’ve been looking for a classic bread recipe that’s as nostalgic as it is delicious, this Zwieback recipe is the one to try.
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What is Zwieback Recipe?
Have you ever wondered what “Zwieback” truly means? The name itself whispers of history – is it a secret code from a guild of bakers? Perhaps a forgotten language spoken only in cozy kitchens? Actually, the name comes from German, meaning “twice-baked.” Traditionally, it would be baked once, then sliced and baked again to create a rusky, hard bread.
This recipe gives us a soft version with a delicate crumb. Some say it’s the ultimate test of a Mennonite baker’s skill, and mastering it is practically a rite of passage. After all, ‘the way to a man’s heart is through his stomach,’ right? So, why not charm your way into someone’s heart (or just your own!) by trying this recipe today? You might just discover your new favorite comfort food!
Key Ingredients for Zwieback:
Here’s what you’ll need to create these heavenly rolls:
- Active Dry Yeast: 2 1/4 teaspoons (One packet) – The magic ingredient for those gorgeous, airy rolls.
- Warm Water: 1/4 cup (105-115°F) – To wake up your yeast and get the party started.
- Lukewarm Milk 1 cup – Be sure it’s not too hot, or it will kill the yeast!
- Granulated Sugar: 1/2 cup – For sweetness and to feed the yeast, also gives a lovely golden color
- Salt: 1 teaspoon – Balances the sweetness and enhances the flavor.
- Unsalted Butter: 1/4 cup (softened) – Adds richness and tenderness.
- Large Eggs: 2 – For structure and moisture resulting in a beautifully light texture.
- All-Purpose Flour: 3 1/2 – 4 cups – The foundation of our rolls, make sure to measure correctly using the spoon and level method!
- Melted Butter 2 tablespoons- Brush on top of the freshly baked zwieback rolls for flavor and additional softness
How to Make Zwieback:
This Zwieback recipe is surprisingly easy, even for beginner bakers. The star of the show is the soft, enriched dough, resulting in rolls that are incredibly light and airy. The mixing and rising steps require a bit of patience, but the final product is well worth the wait. Get ready to enjoy warm, freshly baked Zwieback in about 2 hours (including rising time).
Step-by-Step Instructions:
- Activate the Yeast: In a small bowl, dissolve the yeast in the warm water. Let it stand for 5-10 minutes until it becomes foamy. This shows that the yeast is alive and ready to work its magic.
- Combine Wet Ingredients: In a large bowl, combine the lukewarm milk, sugar, salt, softened butter, and eggs. Either using a handheld mixer or doing by hand, be sure the butter is fully incorporated and that the mixture is lump-free.
- Add Yeast Mixture: Pour the yeast mixture into the bowl with the wet ingredients. Stir or mix briefly to combine.
- Add Flour: Gradually add the all-purpose flour, one cup at a time, mixing well after each addition. Start with 3 1/2 cups and add more as needed until a soft dough forms. The dough should be slightly tacky but not overly sticky.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook and knead for the same amount of time.
- First Rise: Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1 hour, or until doubled in size.
- Shape the Rolls: Punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into equal portions; depending on the size you want, roughly 12-16 pieces.
- Form the Rolls: For each portion, roll it into a smooth ball. Then flatten each ball slightly with your hand. Using a knife cut the ball almost in half. Pinch the two portions together. You should have each roll looking like two crescents connected by a little bread bridge.
- Second Rise: Place the shaped rolls on a baking sheet lined with parchment paper, leaving some space between each one. Cover the baking sheet with plastic wrap or a clean kitchen towel. Let the rolls rise for another 30 minutes, or until they have almost doubled in size.
- Preheat Oven: During the second rise, preheat your oven to 350°F (175°C).
- Bake the Rolls: Once the rolls have risen, bake them in the preheated oven for 15-20 minutes, or until they are golden brown.
- Brush with Butter: While the rolls are still warm, brush them with melted butter. This gives them a beautiful shine and adds extra flavor.
- Cool and Serve: Transfer the Zwieback rolls to a wire rack to cool slightly before serving. Enjoy them warm with butter, jam, or your favorite spread.
Why You’ll Love This Zwieback Recipe
The standout quality of this Zwieback recipe is its incredibly soft and fluffy texture coupled with a subtle sweetness that’s simply irresistible. Forget store-bought rolls, making Zwieback at home not only saves you money but you also get to control the ingredients, ensuring a fresh and wholesome treat.
The best part? A drizzle of raw honey or butter slathered on one of these rolls takes this to another level! If you enjoyed this Zwieback recipe, you may also enjoy this simple Dinner Roll recipe! Why not experience the simple joy of baking? Give this Zwieback recipe a try and you’ll soon be converted to a homemade bread connoisseur!
What to Serve Zwieback With:
Zwieback is incredibly versatile and pairs well with a variety of dishes. Here are some serving suggestions:
- Coffee or Tea: A classic pairing! Dip your Zwieback in your morning coffee or afternoon tea for a comforting treat.
- Soup or Stew: Serve warm Zwieback alongside hearty soups or stews for a filling meal.
- Butter and Jam: Simple but delicious! Enjoy your Zwieback with butter and your favorite jam or jelly.
- Eggs: A breakfast staple! Zwieback makes the perfect side to eggs.
- Honey: Drizzle on honey for an easy dessert or snack.
Top Tips for Perfecting Zwieback
- Yeast Temperature: Make sure your water is warm but not too hot, as excessive heat can kill the yeast.
- Kneading: Proper kneading is key to developing gluten, resulting in a soft and elastic dough. Don’t skimp on this step!
- Rising Time: Allow the dough sufficient time to rise in a warm place. This is crucial for the light and airy texture of the rolls.
- Flour Amount: The amount of flour needed may vary depending on humidity and other factors. Add flour gradually until the dough reaches the desired consistency.
- Butter Quality: Using high-quality butter will enhance the flavor of the rolls.
- Storing Flour: Store flour properly to extend shelf life. Old flour will not produce the same fluffy results.
- Baking Time: Keep a close eye on the rolls while they are baking to prevent them from burning. Baking times may vary depending on your oven.
- Flour Substitutions: If all-purpose is not available consider using bread flour or a gluten free all-purpose blend.
Storing and Reheating Tips:
- Storing: Store cooled Zwieback rolls in an airtight container at room temperature for up to 2-3 days.
- Freezing: For longer storage, freeze the rolls in a freezer-safe bag or container for up to 2 months. Let the zwieback cool to room-temperature, and then transfer to a freezer bag or container and freeze for up to 2 months. Before removing from freezer, label a freezer bag with the date, contents and any use by information. Pull them when needed and heat them up from frozen!
- Reheating: To reheat thawed Zwieback: Wrap the frozen Zwieback in foil, poke a few holes, and then reheat the Zwieback in a preheated oven (at 350°F oven or microwave) for 10 – 15 minutes, or until heated through. If reheating from fresh, microwaving for a few seconds will do the trick!
Also, if it becomes stale let it soak in milk and make a scrumptious french toast!
Final Thoughts:
This Zwieback recipe is a testament to the power of simple ingredients and time-honored techniques. These soft Mennonite bread rolls are a delightful treat that’s perfect for any occasion.
Whether you enjoy them with coffee, soup, or simply with a slather of butter, these rolls are sure to bring a smile to your face. So gather your ingredients, preheat your oven, and get ready to experience the joy of homemade Zwieback.
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FAQs
Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can! Use the same amount (2 1/4 teaspoons) and add it directly to the flour without proofing it first.
Q: Can I make this recipe with whole wheat flour?
A: To keep a rise in your dough, it is essential to use mostly all-purpose flour. You could substitute up to half of the all-purpose flour with whole wheat flour, but the texture may be slightly denser.
Q: Can I add any flavorings to the dough?
A: Absolutely! Feel free to add a pinch of nutmeg, cardamom, or lemon zest for extra flavor.
Q: How do I know if the dough has risen enough?
A: The dough should have doubled in size and feel light and airy to the touch. If you gently press your finger into the dough, the indentation should remain.
Q: My rolls are browning too quickly. What should I do?
A: Cover the rolls loosely with foil during the last few minutes of baking to prevent them from over-browning.
Q: Can I make the dough ahead of time and bake it later?
A: Yes! After the first rise, punch down the dough, shape the rolls, and place them on a baking sheet. Cover and refrigerate for up to 24 hours. When ready to bake, let the rolls sit at room temperature for 30 minutes before baking as directed.
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Zwieback Recipe
- Total Time: 2 hours
- Yield: 12–16 rolls 1x
- Diet: Vegetarian
Description
Zwieback, meaning ‘twice-baked’ in German, is a soft, delicate roll that is a true comfort food and a Mennonite classic. Light, airy, and brushed with butter, it’s perfect served warm with jam or your favorite spread.
Ingredients
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup warm water (105-115°F)
- 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
- 2 tablespoons melted butter (for brushing)
Instructions
- In a small bowl, dissolve yeast in warm water. Let stand 5-10 minutes until foamy.
- In a large bowl, combine milk, sugar, salt, softened butter, and eggs. Mix until smooth.
- Add the yeast mixture to the wet ingredients and stir to combine.
- Gradually add flour, one cup at a time, until a soft dough forms (slightly tacky but not sticky).
- Knead dough on a floured surface for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
- Punch down dough, divide into 12-16 portions, and roll into smooth balls. Flatten slightly, cut almost in half, and pinch two crescents together to form traditional zwieback shape.
- Place rolls on parchment-lined baking sheet, cover, and let rise 30 minutes until nearly doubled.
- Preheat oven to 350°F (175°C).
- Bake 15-20 minutes until golden brown.
- Brush warm rolls with melted butter, cool slightly, and serve.
Notes
Best enjoyed warm with butter, jam, or honey. Store leftovers in an airtight container for 2-3 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: German, Mennonite
Nutrition
- Serving Size: 1 roll
- Calories: 190
- Sugar: 6g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg