>From the Taste of Home website...


Zwieback Rolls 

PREP30 min.
COOK30 min. 
TOTAL60 min. 

1 package (1/4 ounce) active dry yeast

1 teaspoon sugar

1/2 cup warm water (110° to 115°)

6 to 6-1/2 cups all-purpose flour, divided

1 tablespoon salt

3/4 cup shortening, butter or margarine, melted and cooled

2 cups scalded milk, cooked
Dissolve yeast and sugar in water; set aside. In a large mixing bowl, combine 3 
cups flour, salt, shortening, milk and yeast mixture. 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. Dough should be 
soft. Place dough in a lightly greased bowl; cover and allow to rise in a warm 
place until doubled, about 1 hour. Punch dough down and divide into four 
pieces. Divide three of the pieces into eight pieces each; shape into smooth 
balls and place on greased baking sheets. Divide remaining dough into 24 balls. 
Press 1 small ball atop each larger ball. Cover and let rise until doubled, 
about 45 minutes. Bake at 375° for 30 minutes or until golden. Yield: 24 rolls. 
If Cooking for Two: Freeze baked rolls in heavy-duty freezer bags or freezer 
containers. Thaw when ready to eat.

Rhonda G in Missouri 
Owner of Awesome Swaps and More 
Owner of A Place for Chatting and Friends 
Owner of Rhonda's Recipe Exchange 
These are all Yahoo! groups and they need new and terrific members...ask me for 
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