Pennsylvania German Rusks (Rolls)

Dana Ramsey


Been making these rolls for years and the recipe dates back to the early 1800s. These rolls are so good especially right out of the oven with some creamy butter. Went well with my homemade Ham Potpie. I did both over the fire in my fireplace. But these can also be done in a conventional oven and will give you those directions. Love researching old recipes it is just like going back in time just to see what is cooking!

★★★★★ 6 votes
8 to 10 (Depends)
10 Min
25 Min


1 c
scalded milk
1/4 c
butter, half a stick
1/4 c
1 tsp
eggs, well beaten
3 1/2 c
1 pkg
dry yeast


1Scald milk, add butter, sugar, and salt. Let set until lukewarm. Add eggs and the yeast. Mix in just enough flour to make a relatively soft dough. I used my stand-up mixer with the hook attachment. Knead well and place in a greased bowl, cover with a clean towel, and allow to rise double in size. (Place the bowl in a warm spot where there is no draft). I placed mine by the fire but have been known to stick it in my car when the sun is hitting it!
2Punch down and shape into rolls. How many depends on the size you roll them in. I used a round cake pan that was greased with cooking spray and rolled them into pretty nice size rolls. Cover with a clean towel and let rise until doubled in size.

Note: you can also make these rolls on a cookie sheet lined with parchment paper. See the picture posted by JAP Member Wendy Whipple Rusch! I put mine in a round cake pan because of doing them in my dutch oven in my openhearth fireplace.
3Bake at 375° for about 20 minutes or until nice and brown. Enjoy!

About Pennsylvania German Rusks (Rolls)

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: German
Collection: Favorite Breads