Germantown Wedding Rolls

Sourdough rolls made of spelt and wheat flour are molded into a distinctive three-cornered shape; hence the alternative name Dreieckichweckli (Three-Cornered Rolls). The rolls were brushed with egg and scattered with aniseed before baking. The concept originated in Westphalia and was most likely brought to Pennsylvania in the late seventeenth century. The form is medieval and may have phallic implications. The rolls are now archaic and have not been made commercially since the nineteenth century.