These fabulous rolls are wonderful stuffed with your favorite sandwich ingredients. This is one of those recipes that is not hard to make...but makes you feel a great sense of accomplishment when looking at the finished product. You can either make them into a tight knot, pretzel shape or simple bun shape. The recipe is a combined effort from Thorsten, his German baker friend, and myself. The dough also makes great pretzels. Hope you enjoy it as much as we did! Scoring the top with an X has some cool results as well! BEER PAIRING: Live Oak Pilz, a Bohemian-style pilsner, is perfect with these rolls!
The Fastenwähe or Fastenwaje is a carnival caraway-seed pretzel. We get to enjoy it in the region of Basel only around this time of year.
The Fastenwähe made it's very first appearance way back in the year 1554 in the Swiss Rheinfelden 20 km away from Basel (Switzerland).
More about history (in german): http://www.foodnews.ch/x-plainmefood/30_produkte/Fastenwaehe.html
A Czech meal, Dodge County Extension 1976. Has sauerkrat dressing made with duck grease. I am guessing on how much this will serve and how long it takes. This is a very old recipe that children are trying to find because that's how Grandma cooked it. This is vegetarian except for the duck fat, and who has that? Butter or oil could be used.
This recipe comes from www.germanculture.com & is posted here to help fill out my German contribution to the ZWT6. Preparation time does not include the several hours needed for the dough to rise twice.
The mixture of Yoghurt and Honey is delightful. Of all my bread recipes, this is the family favorite. Note: some folks think the rolls are a little sweet, some have suggested cutting the honey back by half.
I got these at recipegoldmine. They don't taste like crescent rolls to me. I modified it a little bit, but they are very good. My son Dave loves crescent rolls and I'm always in search of the perfect one. lol The prep time is a guess--your house is probably warmer than mine, but it needs to double two times
From Libbie again. Libbie says she always uses butter for baking. Don't laugh; she's 90 and still going strong. very nice buns i didnt really check for rising times just did these until doubles it did take about 1 hour though lol