The one thing I did growing up was to spend time in the kitchen with my mom learning how to make breads. I love yeast, must be why I also like brewing beer. When I was in junior high school we lived next door to a widowed German lady in her 80's. So when she made these for us one year, I asked her for the recipe. I remember going over to her house and her looking in an old recipe book written in German.

These breads/rolls are not overly sweet, but sweet enough, with a good yeasty flavor.

German Sweet Bread (Mrs. Zimmerman, from the old country)

1/2 lb. butter
1 1/4 cup sugar
3 eggs
2 pkgs yeast in 1/2 cup water with a T. of sugar
2 cups warm milk
1 t. lemon juice
pinch of salt
8 cups flour

Cream butter, sugar and eggs.
Add yeast mixture and warm milk.

Add lemon juice, salt and flour.

Dough will be quite loose so use lots of flour to form ball before putting into bowl for rising.

Let rise, punch down, shape, let rise again.

Brush with egg. Bake 15-20 minutes in 350 degree oven.


You can see in the picture I added how each individual loaf shape is to look. I roll them out about 1/2" thick, football shape, and then pinch the ends into round balls. I take a knife and cut the dough about a 1/2" in from both edges, the length of the roll.