Best Grandmas Zwieback Rolls Recipes

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ZWIEBACK ROLLS



Zwieback Rolls image

"FRESH ZWIEBACK is baked in many German Mennonite homes to serve to friends who might drop in, or for the weekly Sunday dinner known as Faspa. Instead of butter, we served jelly with our zwieback. Cold sliced meats and cheeses were delicious with these tasty rolls, too!"

Provided by Taste of Home

Time 50m

Yield 2 dozen.

Number Of Ingredients 7

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1-3/4 cups milk, scalded
1/2 cup shortening
1/4 cup sugar
2 teaspoons salt
5 to 6 cups all-purpose flour

Steps:

  • Dissolve yeast in warm water; set aside. In a large bowl, combine milk and shortening; stir to melt shortening. When cool, add sugar and salt. Stir in yeast mixture and 3 cups flour; beat well. Add enough of the remaining flour to form a soft dough. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into fourths. Divide three of the pieces into eight pieces each; shape into smooth balls and place on greased baking sheets. Divide the fourth piece of dough into 24 small balls. Make an indentation in the top of each larger ball; press one small ball atop of each larger ball. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 20-25 minutes or until golden brown.

Nutrition Facts :

GRANDMA'S OLD-FASHIONED YEAST ROLLS



Grandma's Old-Fashioned Yeast Rolls image

This recipe is one of our family traditions. We don't know how old it is, but it is at least Depression Era (no milk, no eggs). It was handed down from my Grandma Pearl Nash. She never wrote down the recipe, always measured by memory and her hands. She developed breast cancer in the early 60's and shortly before she died. My Daddy asked her to measure out all the ingredients so the recipe would not be lost. He carried her into the kitchen, where she carefully placed the ingredients on newsprint paper. My mama (who my kids called Tutu) shifted the ingredients into measuring cups and spoons to record the amounts.

Provided by Asgard Ranch

Categories     Roll and Bun Recipes

Time 2h40m

Yield 24

Number Of Ingredients 7

2 ½ cups warm water
1 ½ tablespoons active dry yeast
½ cup white sugar
1 tablespoon salt
¾ cup shortening (such as Crisco®)
7 cups all-purpose flour, divided, or more as needed
½ cup butter, melted

Steps:

  • Dissolve yeast in warm water in the bowl of a stand mixer fitted with the dough hook. Stir in sugar and salt until you see foam rising. Add 3 cups flour and 3/4 cup shortening; mix with the dough hook until the mixture is the consistency of a thick pancake batter.
  • Fill a pot with hot (not boiling) water.
  • Remove the mixer bowl and cover it with plastic wrap and a towel. Place the bowl over the pot of hot water, making sure the bottom does not touch the water. Let rise until doubled in size, 45 minutes to 1 hour.
  • Place the bowl back on your stand mixer and gradually mix in remaining 4 cups flour until dough is smooth and elastic; you may need to add up to 1 additional cup.
  • Heavily grease two 9x13-inch pans with shortening.
  • Divide dough into 24 balls. Place 12 balls into each of the prepared pans; cover with plastic wrap and a towel. Let rise in a warm area until doubled in size, about 1 hour; balls will start out at about 1 1/2 inches in diameter but will rise and touch the sides of the pans.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake rolls in the preheated oven until golden brown on top, 25 to 30 minutes. Remove from the oven and brush melted butter over top.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 32.3 g, Cholesterol 10.2 mg, Fat 10.6 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 272.3 mg

GRANDMA'S THANKSGIVING LEFTOVER ROLLS



Grandma's Thanksgiving Leftover Rolls image

Grab that leftover turkey and roll it up with some sausage, cheese and vegetables to make a savory roll. To add an over-the-top touch, drizzle each roll with turkey gravy. -Kellie Braddell, West Point, California

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 1 dozen.

Number Of Ingredients 19

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°)
1 large egg, room temperature
1 tablespoon sugar
4 to 4-1/2 cups all-purpose flour
FILLING:
1/2 pound bulk pork sausage
1 small onion, chopped
1 celery rib, chopped
2 cups shredded cooked turkey
1/2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon poultry seasoning
1/2 teaspoon celery salt
1/2 teaspoon dried rosemary, crushed
1 cup whole-berry cranberry sauce
2 cups shredded Swiss cheese
1 large egg, beaten

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine egg, sugar, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., In a large skillet, cook sausage, onion and celery over medium sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking sausage into crumbles; drain if needed. Stir in turkey and seasonings., Punch down dough. Turn onto a lightly floured surface. Roll into an 20x12-in. rectangle. Spread cranberry sauce to within 1 in. of edges; sprinkle with cheese and top with sausage mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place 1 in. apart on a parchment-lined baking sheet, cut side down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 35 minutes., Preheat oven to 350°. Brush rolls with beaten egg. Bake until lightly browned, 25-30 minutes. Remove from pan to a wire rack; serve warm.

Nutrition Facts : Calories 362 calories, Fat 12g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 248mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 2g fiber), Protein 19g protein.

ZWIEBACK ROLLS



Zwieback Rolls image

Number Of Ingredients 7

1 (1/4-ounce) package active dry yeast
1/4 cup warm water (110° to 115°)
1-3/4 cups milk, scalded
1/2 cup shortening
1/4 cup sugar
2 teaspoons salt
5 to 6 cups all-purpose flour

Steps:

  • Dissolve yeast in warm water set aside. In a large mixing bowl, combine milk and shortening stir to melt shortening. When cool, add sugar and salt. Stir in yeast mixture and 3 cups flour beat well. Add enough of the remaining flour to form a soft dough. Turn out onto a lightly floured board knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into fourths. Divide three of the pieces into eight pieces each shape into smooth balls and place on greased baking sheets. Divide the fourth piece of dough into 24 small balls. Make an indentation in the top of each larger ball press one small ball atop each larger ball. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 20-25 minutes or until golden brown. Diabetic Exchanges: One serving (prepared with skim milk) equals 1-1/2 starch, 1 fat also, 142 calories, 201 mg sodium, trace cholesterol, 23 gm carbohydrate, 3 gm protein, 4 gm fat. © Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

CABBAGE ROLLS, GRANDMA'S RECIPE



Cabbage Rolls, Grandma's Recipe image

Grandma didn't make these often but when she did we all loved them. Old fashioned cabbage rolls take a lot of time and have to cook for 1 1/2 to 2 1/2 hours (depending on how many you cook and how closely they are packed into the pan), so don't plan on making them if you are in a hurry. This is a dish best made by a group or...

Provided by Kathie Carr

Categories     Beef

Time 2h

Number Of Ingredients 15

8 large whole cabbage leaves
1 large sweet onion, sliced and separated into rings
1 can(s) (28 ounces) crushed tomatoes (grandma used home canned)
2 clove garlic, minced
2 c water
FILLING:
1 lb lean ground beef
1 lb bulk sausage
1/2 c diced sweet onion
1 Tbsp salt (less if you prefer)
1 tsp pepper
1/2-1 tsp garlic salt
1 large egg, lightly beaten
1/4 c tomato paste
1 1/2 c cooked rice

Steps:

  • 1. Steam or microwave the cabbage leaves until tender. Let cool. Cut out a 2- to 3-inch wedge of the tough stalk from the bottom of the leaves, taking care to leave the rest intact. Set aside.
  • 2. Coat the bottom of a large Dutch oven with vegetable (I use olive) oil and place over medium heat. Add onions and toss to coat. Cover and cook the onions, stirring occasionally, until onions are soft and translucent. Add tomatoes, garlic cloves, and water. Simmer about 15 minutes, stirring occasionally.
  • 3. Meanwhile, stir together the ground beef, sausage, diced onions, salt, pepper, garlic, egg, tomato paste, and rice. Divide meat mixture into 8 portions. Place each meat portion at the curled tip of a cabbage leaf. Fold the top of the leaf down over the stuffing, fold the sides of the cabbage leaves in toward the center, and roll up to enclose the filling.
  • 4. Place cabbage rolls seam-side down in a deep, heavy pan, skillet, or Dutch oven. Top with the tomato sauce. Cover and simmer over medium-low heat about 1 ½ hour. Depending on how close together the rolls are and how big your pan is these may take up to 2 ½ hours. If you double the recipe it is better to cook them in two batches. It is very important to be sure the meat is thoroughly cooked.

GREAT GRANDMA'S STUFFED CABBAGE ROLLS



Great Grandma's Stuffed Cabbage Rolls image

This is a past down recipe from my great grandma Plazsic. My daughter requested me to put this on recipezaar so she could always look it up to make them...

Provided by CIndytc

Categories     One Dish Meal

Time 3h

Yield 12-14 serving(s)

Number Of Ingredients 13

1 large head of cabbage
2 cups white rice, cooked
1 1/2 lbs raw ground sirloin or 1 1/2 lbs ground round
1 onion, diced
2 garlic cloves, minced
2 raw eggs
1 (15 ounce) can tomato sauce
oregano
kosher salt
4 (15 ounce) cans tomato sauce
tomatoes, diced
2 tablespoons brown sugar
tomato juice (optional)

Steps:

  • Core head of cabbage by cutting around the core and removing as much as possible. Boil large pot of water (fill pot only 1/4 or 1/2 full -- when boiling put cabbage into water and cover with top. Leave cabbage in water and every so often as leaves loosen up remove leaves and place in collander in sink to cool -- when all leaves are removed turn off water and throw away -- (if you have any little pieces of cabbage left at end of core, you can save them to place on top of leaves if you would like.
  • In a large bowl mix cooked rice, ground meat, onion, garlic, raw eggs 1/2 can tomato sauce and oregano and a little pinch of kosher salt. Mix well with your hands --.
  • Spray 9 X 13 inch pans with Pam. Take cabbage leaves and fill with 1/4 to 1/2 cup meat mixture (depending on how big hour leaves are). Place with seam side down in pans -- Turn oven on 350 degrees. Make up sauce (depending on how many rolls you get from your cabbage and how much sauce you want,you can use between 4 to 6 cans of diced or stewed tomatoes for your sauce), if you like cabbage rolls to have more sauce, you can add a little tomato juice to your sauce. Pour sauce over top of rolls. Sprinkle with kosher salt over top of rolls.
  • Bake uncovered to 2 1/2 hours or until browned on top, you may need to add a tomato juice to them once in a while so they do not dry out --.
  • Freezes well.

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