Salt Sticks

Pennsylvania Dutch Snacks recipes

2 packets yeast (2 Tbsp. 1 c. warm water 1/2 c. evaporated milk 1/4 c. sugar 2 tsp. salt 3 Tbsp. salad oil 3 1/2 c. flour 1 egg white, beaten 2 Tbsp. coarse salt (Kosher or pretzel) 2 Tbsp. caraway seed

My mother makes these - they're sort of soft-pretzel-like. Mom always gets rave reviews. Yield: 64 savory rolls In a large bowl, place warm water (about as warm as a baby's bottle) and yeast. Let stand a couple minutes. Stir in 1/2 c. evaporated milk. (By the way, this is not the whole can!) Add sugar, salt, and oil. Add 2 c. of the flour. Mix well. Continue to add flour to make a soft dough. Knead until it is smooth and elastic, about 10 min. Spray a large bowl with nonstick spray. Place the dough in the prepared bowl. Cover. Let rise in a warm place free of drafts (which in my mother's house is in the oven with just the light on) until nearly doubled, about 1 hour. Punch down dough. (Just make a fist and pow, right to the bottom of the bowl. My kids clamor to take turns doing this step.) Divide dough into 4 equal portions. Shape each portion into a ball. On a floured board or pastry cloth, roll out one of the dough quarters into a circle about 10 in. in diameter. Use a sharp knife to cut the circle into 16 triangles, as if you were cutting a pie. Roll each triangle tightly, starting at the wide end. Place each one on a baking sheet, brush with egg white and sprinkle with coarse salt and caraway seed. Let rise 30 min. Bake at 400°F for 15 minutes, until browned.

Submitted by Gretchen Grant
Contributed on: Tuesday February 26th, 2008 and modified on Tuesday February 26th, 2008