Weggeliteig — Button Rolls

Ingredients

• •2 cups hot water (120 to 130 degrees Fahrenheit)
• •1 cup nonfat dry milk
• •2 tablespoons sugar
• •2 teaspoons salt
• •5 cups all-purpose or bread flour
• •2 packages dry yeast
• •2 tablespoons each lard & vegetable shortening
• •1 egg, beaten, mixed with a pinch of salt

Directions

1. 1Grease a large baking sheet.
2. 2In 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.
3. 3Measure 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.
4. 4If 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.
5. 5Knead for 8 minutes by hand or in the mixer, until the dough is soft and elastic.
6. 6Place the dough in a greased bowl, cover tightly with plastic wrap, and set aside until it has doubled in bulk, about 2 hours.
7. 7Turn dough from the bowl, and punch down.
8. 8Divide 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.
9. 9Place 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 accommodate, reserve it and repeat this step when the sheet and oven are available.
10. 10Cover the rolls with wax paper and leave undisturbed for 40 minutes.
11. 11Brush each roll with the egg/salt mixture. Leave uncovered for another 20 minutes.
12. 12At the end of the hour, brush again with the glaze.
13. 13Preheat the oven to 375 degrees Fahrenheit.
14. 14When 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 1inch 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.
15. 15When 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, 35minutes. Turn a roll over and tap the bottom crust to make sure the crust is firm.
16. 16Place on a rack to cool somewhat before serving.