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Brolche (Swiss Rolls)
Recipe By : Frank & Shelly Johnson
1 cup milk
1/2 cup butter or margarine
1 teaspoon salt
1/2 cup sugar
2 packages active dry yeast
1/4 cup warm water -- 110 to 115 degrees
4 each eggs -- beaten
1 teaspoon grated lemon peel
5 cups sifted flour -- about
melted butter
Scald milk, stir in butter, salt and sugar, cool to luke warm. Sprinkle yeast on warm water, stir to dissolve. Combine eggs and lemon peel and add with yeast to milk mixture. Beat in flour a little at a time, to make a soft dough you can handle.
Turn onto a floured board, knead lightly until dough is smooth. Place in a greased bowl, turn dough over to grease the top, cover and let rise until doubled in bulk, about 2 hours. Punch down, and turn out onto a lightly floured workings surface. Knead lightly and shape balls out of the dough about 2" in diameter. Place in Dutch oven, one in center of oven, six balls surrounding the center one and twelve balls surrounding them. Let rise until doubled in size, about on hour. Bake over 10 briquettes on bottom and 15 briquettes on top of the lid for 25 to 30 minutes. Remove coals from the lid and serve warm.
Phil Haws
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