Butter Semmeln - Moravian Butter Rolls

A traditional Moravian company delicacy from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight rising time not included in preparation time.

• Ready In: 4 hrs 20 mins
• Serves: 30

Ingredients

• 1⁄2 fresh yeast cake, softened in
• 1⁄4 cup water
• 1⁄2 cup mashed potatoes
• 1  cup sugar
• 1⁄2 cup butter, melted (no substitutions)
• 2  cups milk, room temperature
• 2  eggs, well beaten
• 1⁄2 teaspoon salt
• 6  cups flour, sifted (quantity approximate)
• 2  tablespoons butter, melted
• 1⁄4 cup confectioners' sugar

Directions

1. Make the batter in the evening and set to rise until the morning.
2. Mix the softened yeast, mashed potatoes, and 1/2 cup of sugar.
3. Let stand for 4 hours.
4. Add butter to milk.
5. Add eggs, remaining sugar and salt and combine with yeast mixture.
6. Sift in flour and knead thoroughly until elastic and no longer sticky.
7. Cover and let rise overnight.
8. Roll out to about 1/4 inch thickness, brush with melted butter and cut into two-inch squares.
9. Turn corners toward the center.
10. Place on a greased baking sheet about two inches apart and let rise until doubled.
11. Bake at 450F about 20 minutes or until golden.
12. Remove from oven, brush with melted butter and sift confectioners' sugar over the top.