Snick Snack: Zweiback – Kansas

Forget what you think you know about zwieback. This is decidedly not that hard toast stuff you give to babies when they are teething. When folks talk zweiback in the Sunflower State, they are referring to delicious rolls, a little bit richer and saltier than the usual Zweiback - Kansashomemade bun. The Mennonites brought these from Russia, presumably because they traveled well, especially when toasted (thus the name in German which roughly translates to “double baked”). These rolls have a unique shape with a little ball on top of the base of the bun. They are great for Sunday brunch with some butter and jam or to hold your sandwich innards. They also freeze very well.

History buffs will love Fort Larned National Historic Site, which houses a complete and authentic army post from the 1860s. Various living history events will take place Labor Day weekend, September 5-7, 2015, including lectures, carriage rides and artillery and  blacksmith demos.

Zweiback - Kansas

Zweiback

  • Servings: 8-10
  • Time: 2 hrs, 30 min.
  • Difficulty: moderate
  • Print

Ingredients

  • 2 cups milk
  • 1/4 cup lukewarm water
  • 1/2 cup margarine, butter, or lard
  • 1 package active dry yeast
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 5 3/4 to 6 cups flour

Instructions

Heat milk, water and butter or margarine together in a microwave safe bowl or cup until warm, about 100 degrees. Do not let the liquid boil as the yeast will not proof. Sprinkle with yeast and sugar. Let set a few minutes until mixture is bubbling.

In a large mixing bowl, combine the yeast mixture with salt. Gradually add 3 cups sifted flour and beat with an electric mixture for 5 minutes. Add the additional flour and beat until thoroughly combined. Turn out dough onto a well-floured surface and knead by hand for about 8-10 minutes or until dough is smooth and elastic. Place dough into a large bowl coated in oil and cover with a tea towel. Place in a warm spot for about 75 minutes or until dough is doubled in size. Punch down and let dough rise again, about 30-45 minutes. Punch down again. Remove dough to a well-floured surface and knead out any air bubbles.

To form the rolls, divide dough into 24 pieces. Roll each piece by hand until round, then pinch off a large marble sized piece. Place bigger piece on well-greased baking sheet, flatten slightly. In the middle of the roll, make an indentation, then place the smaller ball on top (this will ensure the top will not slide off during baking). Continue until all rolls are formed, making sure to spread out the rolls 2 inches apart. Bake at 375 degrees for 15-20 minutes or until rolls are golden brown.

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7 thoughts on “Snick Snack: Zweiback – Kansas”

  1. Hey Kat– you’re right, i do think of those little crispy crackers for babies. But these look a whole lot tastier! And they are not “cooked twice”–right? They look like a good addition to a soup supper ahead. thanks!

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