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Pennsylvania Dutch Snacks recipes

Ingredients: Metric Units
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
Directions:
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 400F for 15 minutes, until browned.
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Contributed on: and modified on Tuesday February 26th, 2008