Title: Butter Semmels (A Moravian "Companies" Delicacy)
Categories: Penn Rolls
Yield: 1 Servings
| 2 | c | Milk, scalded |
| 1/2 | ts | Salt |
| 2 | | Egg, well beaten |
| 1/2 | c | Potato, mashed |
| | | *dissolved in: |
| 1/4 | c | Powdered sugar |
| 6 | c | Flour |
| 1 | c | Sugar |
| 1/2 | c | Butter |
| 1/2 | c | Yeast |
| 1/4 | c | Water, warm |
| 2 | tb | Butter, melted |
This batter must be made in the early evening and set to rise in a warm
place until morning. Mix together the dissolved yeast cake, mashed potatoes
and 1/2 cup of the sugar. Let stand for four hours. To the scalded milk,
add the butter and stir until melted. When cool add the eggs, 1/2 cup of
sugar, and salt and combine with the yeast mixture. Sift in the flour and
knead thoroughly. Cover and let rise in a warm place until morning. Roll
out to about 1/4 inch thick, brush the dough with melted butter and cut in
2 inch squares. Turn up the four corners toward the center. Place on a
greased baking sheet about 2 inches apart and let rise until light. Bake at
450-F for 20 minutes. Remove from oven, brush with melted butter, and
sprinkle with powdered sugar. Serve hot with plenty of coffee. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.