When Mennonites came to Kansas, they brought their German language, Turkey Red wheat and the recipe for this addictively sweet, soft dinner roll. Don't confuse it with the tooth-breaking cracker of the same name.

Source: Midwest Living


Recipe Summary

50 mins
1 hr 20 mins
20 mins
18 mins
2 hrs 48 mins


Ingredient Checklist


Instructions Checklist
  • In a small bowl, combine potato water, sugar and yeast. Let stand about 10 minutes or until yeast is dissolved. Meanwhile, in a small saucepan, combine milk, butter and salt. Heat and stir just until warm (120° to 130°) and butter is almost melted.

  • In a large mixing bowl, combine butter mixture and 2 cups of the flour. Add yeast mixture and egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

  • Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (about 1 hour).

  • Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Lightly grease a very large (or 2 medium) baking sheet (s); set aside.

  • For each zwiebach, pinch off enough dough to make a 1-1/2-inch ball, gently pulling dough and tucking edges under to create a smooth top. Place dough ball on prepared baking sheet. Pinch off enough dough to make a 1-inch ball; place on top of larger ball. Using a lightly floured finger, press down firmly into center of the balls. Cover shaped rolls and let stand in a warm place for 20 minutes.

  • Bake in a 350° oven for 18 to 20 minutes or until golden brown. Remove from baking sheet; cool slightly on wire racks. Serve warm.

Nutrition Facts

201 calories; fat 8g; cholesterol 30mg; saturated fat 5g; carbohydrates 28g; mono fat 2g; insoluble fiber 1g; sugars 3g; protein 4g; vitamin a 243IU; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2mg; folate 72.6mcg; vitamin b12 0.1mcg; sodium 175mg; potassium 66mg; calcium 20.2mg; iron 1.6mg.