*  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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