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
Scale
- 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