Weggeliteig (Button Rolls)
Description
These Weggeliteig, or Button Rolls, are a delightful international bread variety known for their soft, pillowy texture and glossy golden crust. The unique preparation involves scoring the dough before baking, causing triangular flaps to rise like buttons. Made with a rich combination of nonfat dry milk, sugar, and a blend of lard and vegetable shortening, these rolls offer a subtle sweetness and tender crumb. They are perfect for Sunday dinners, holiday tables, or simply enjoyed fresh from the oven with butter. The recipe yields twenty-four individual rolls, making it ideal for sharing with family and friends. The distinctive appearance and comforting flavor make these rolls a standout addition to any meal.Ingredients
Directions
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Grease a large baking sheet.
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In a large mixing bowl, combine the hot water, nonfat dry milk, sugar, salt, and 2 cups of flour.
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Stir until well blended.
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Add the yeast and stir to incorporate.
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Measure in the lard and vegetable shortening.
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Beat the mixture with a wooden spoon or use a mixer with a flat beater until the shortening is fully blended into the heavy batter.
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Gradually add the remaining flour, half a cup at a time, until the dough forms a shaggy mass that can be handled.
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Knead the dough by hand or with a dough hook for 8 minutes, until it is soft and elastic.
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Place the dough in a greased bowl and cover tightly with plastic wrap.
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Let the dough rise in a warm place until it has doubled in bulk, about 2 hours.
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Turn the dough out of the bowl and punch it down to release air.
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Divide the dough into 24 equal pieces.
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Roll each piece into a smooth ball, ensuring any seams are tucked underneath.
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Flatten each ball slightly and roll it back and forth under your palm to form a long roll, about 4 to 5 inches in length.
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Place the rolls end-to-end on the prepared baking sheet, leaving about 3 inches of space between parallel rows.
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Cover the rolls loosely with wax paper and let them rise undisturbed for 40 minutes.
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Mix the beaten egg with a pinch of salt to create a glaze.
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Brush each roll lightly with the egg/salt mixture.
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Leave the rolls uncovered for another 20 minutes.
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Brush the rolls again with the egg glaze.
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Preheat the oven to 375F (191C).
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Hold scissors at a 45-degree angle and snip 5 triangular cuts across the center of each roll, about 1 inch long.
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Dip scissors in water frequently to prevent sticking to the glaze.
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Place the baking sheet on the center rack of the oven.
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Bake for 35 minutes, turning the sheet end-for-end halfway through to ensure even browning.
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Remove from oven when rolls are glossy brown.
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Tap the bottom of a roll to ensure the crust is firm.
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Transfer to a wire rack to cool slightly before serving.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 1362.9kcal
- % Daily Value *
- Total Fat 12.6g20%
- Saturated Fat 3.5g18%
- Cholesterol 1.2mg1%
- Sodium 560mg24%
- Total Carbohydrate 270.7g91%
- Dietary Fiber 10.2g41%
- Sugars 11.3g
- Protein 46.1g93%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For authentic flavor, use half lard and half vegetable shortening as the original Swiss recipe suggests.
Ensure the water is between 120-130F to activate the yeast without killing it.
If the dough is too sticky during kneading, add a tablespoon of flour at a time. If too dry, add a teaspoon of water.
The triangular cuts are essential for the "button" effect; make sure they are deep enough to rise but not so deep that the dough tears.
Store leftover rolls in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
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