I am looking for a recipe for "Rusk". Its something like a fairly solid dinner roll, baked as a tear-apart like these rolls are. Its a recipe that my Philadelphia /Chester County quaker grandmother and her sisters all made for thanksgiving. It looks like these rolls, but from their description I think "my rusk" is a little denser and maybe sweeter. Actually, it seemed like it was brushed with sugar on the top, not a glaze but sweet somehow. I know its a big ask and I ate these rolls about 60 years ago, but - If anybody can help me out I know it will be the King Arthur staff and the community that comments, pays attention and bakes like nobody else I know. Thanks for any advice.

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