Zwieback (Twice-Baked)

Zwieback

Homemade Zwieback

Zwieback is German for “twice baked,” referring to the double-baking process that goes into a dry toast that is popular throughout many parts of Europe, including Germany. The dry, crunchy toast is often used by mothers to soothe their teething babies. The name Zwieback also refers to a wholly different double-layered soft roll that was perfected in German Mennonite households. When the layers are separated, these stacked rolls have an ideal spot for butter, cheese, jam, or mustard. Recipe Servings: Makes 24 rolls

Prep Time

30 minutes
+ 2 hours resting

Cook Time

30 minutes

Total Time

3 hours

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1 packet (7 g) active dry yeast
1 tsp (4 g) sugar
1/2 cup (120 ml) warm water
6 cups (720 g) flour
1 Tbsp (20 g) salt
3/4 cup (180 g) butter, melted and cooled
2 cups (480 ml) milk, scalded

Directions

Pour the warm water into a small bowl and add the sugar and yeast. Set aside until the yeast begins to foam, about 5 minutes.
In a large bowl, combine 1/2 of the flour with the salt, butter, milk, and the yeast mixture. Incorporate the ingredients fully before adding the remaining flour until a soft dough forms. Transfer the dough to a floured surface and knead it until smooth, about 7 minutes.
Place the dough in a greased bowl. Cover the bowl and let the dough rest for about 1 hour; it should double in size.
Knead the dough and divide it into 4 even pieces. Divide three of those pieces into 8 pieces each and roll each piece into a smooth ball. Place those balls onto greased baking sheets. Divide the remaining 1/4 of the dough into 24 smaller balls.
Press your thumb into each large ball, making a small indentation. Press one of the smaller dough balls into each larger one. Cover the Zwieback and allow them to rise for about 45 minutes.
Preheat the oven to 375°F (190°C).
Bake the rolls for 30 minutes, until golden brown, and serve warm.