Bake & Take Day Dinner Rolls Champion
Betts, of Caney, KS, brings history alive in this old-world German
teaspoons active dry yeast
1/2 cup water
1 tablespoon shortening
Dash of salt
In a medium bowl, dissolve yeast and sugar in milk. Stir in eggs, oil, salt, and 2 cups of the flour. Beat 2 minutes. Add enough remaining flour to make a soft dough. Knead 10-12 minutes by hand or with a dough hook. Place in lightly greased bowl, turning once to grease the surface. Cover, let rise in an 80ºF place until doubled. Punch down. Cover, let rest 10 minutes. Divide into 8 equal pieces. Shape each piece into a bun. Place on a greased piece of wax paper, cover, let rise 15-20 minutes. In large non-stick electric skillet or frying pan, with lid add:
On high setting, bring ingredients to a boil. Place four buns in boiling mixture. Cover with lid and reduce temperature setting to 250ºF. Cook for 10-15 minutes without removing lid. Listen and you can hear them fry. At this point, the majority of the water will be evaporated. Remove lid and increase temperature to 375ºF. Brown both sides of buns. Cook other four buns in the same manner. Serve warm. Makes 8.
Time Saver Tip: This dough can be made in the bread machine using the DOUGH cycle. Add the ingredients in the order listed by your manufacturer.
History: During World War II, food was very scarce in Germany. It was nearly impossible for the common person to obtain any type of meat. When Pattys grandparents lost their home and most of their possessions during a bombing raid, they had to move in with her great-grandparents. The women had to utilize their imagination in conjunction with their cooking skills to keep the family fed by using the bare essentials that were available. They were not only successful in helping the family survive these perilous times, but they also passed on a delicious and inexpensive meal that, four generations later, is one of her familys favorites. Patty said her husband likes to eat them with butter and jelly.
Nutritional Analysis: One steam bun provides 149 calories, 4 g protein, 15 g carbohydrates, 8 g fat, 55 mg cholesterol, .5 g dietary fiber, 47 mg calcium, 95 mg potassium and 300 mg sodium.
* Examples of high-protein flours are Hudson Cream Short Patent, Gold Medal Better For Bread Flour and Wall-Rogalsky (W-R) Bread Flour.