Weggeliteig(Button Rolls)

* Exported from MasterCook *

WEGGELITEIG (BUTTON ROLLS)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Swiss Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Hot water (120-130F)
1 c Nonfat dry milk
2 tb Sugar
2 ts Salt
5 c All-purpose or bread flour
2 Pkg. dry yeast
2 tb Each lard & veg. shortening
1 Egg, beaten, mixed with a
- pinch of salt

Grease a large baking sheet (or have ready a Teflon
one).

In a large mixing or mixer bowl pour the hot water and
add the milk, sugar, salt and 2 cups flour. Stir to
blend. Add the yeast: stir. Measure in the
shortening. (The recipe's creator, a Swiss baker,
insists that half of the shortening should be lard if
you're attempting to duplicate the original flavor.)
If working by hand, beat with a wooden spoon: if in a
mixer, use the flat beater. When the shortening has
been blended into the heavy batter, add the balance of
the flour, half a cup at a time, until the dough is a
shaggy mass and can be worked with the hands or under
the dough hook.

Knead for 8 minutes by hand or in the mixer, until the
dough is soft and elastic.

Place the dough in a greased bowl, cover tightly with
plastic wrap, and set aside until it has doubled in
bulk, about 2 hours.

Turn dough from the bowl, and punch down.

Divide the dough into 24 pieces, and roll each into a
ball until any seams disappear. When each ball is
round and cohesive, fashion it into a long roll - 4 to
5 inches -- by pushing it back and forth under your
flattened palm with considerable pressure. Place the
rolls end to end on the baking sheet with a three-inch
space between the parallel rows. If there is dough
for more rolls than the baking sheet will accomodate,
reserve it and repeat this step when the sheet and
oven are available.

Cover the rolls with wax paper and leave undisturbed
for 40 minutes. Then brush each roll with the egg/salt
mixture. Leave uncovered for another 20 minutes. At
the end of the hour, brush again with the glaze.

Preheat the oven to 375F.

When the rolls have been brushed for the second time,
face the long side of the rolls. Hold scissors at a
45-degree angle, and snip 5 triangular cuts across
each roll, about 1" long, down the center of each
roll. The points of the cuts will rise, forming
"buttons". Dip the scissors in water frequently so
the points don't stick to the glaze.

When all the rolls have been cut, place the baking
sheet on the center rack of the oven. Halfway through
baking, turn the sheet end for end to equalize the
heat on the rolls. They are done when glossy brown,
35 minutes. Turn a roll over and tap the bottom crust
to make sure the crust is firm.

Place on a rack to cool somewhat before serving.

(From BERNARD CLAYTON'S NEW COMPLETE BOOK OF BREADS,
Simon & Schuster NY, 1987.)



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