Zwiebock

“Twice-baked” rolls.
Hilda Friesen [Omar’s wife], 1990?

  • 1 tsp. sugar
  • 1 c. warm water
  • 1 pkg. yeast (or, with fast rising yeast, add 1 c. milk)
  • 2 c. milk
  • 1 c. butter
  • ½ c. sugar
  • 2 tsp. salt
  • 2 eggs
  • 9 c. flour

Dissolve sugar, water, and yeast together. Heat milk to boiling, then add butter, sugar, and salt. Stir and cool. Beat eggs, add to milk mix. Stir in yeast mix and flour to make a soft dough. Rise on pans, then bake at 375 for 20 mins. For smaller buns bake at 365 for 15 mins. (“Made 3 dozen on morning of Feb 2/ ’10”).
Grandma says: When you make these, make a smaller bun and put it on top of the larger bun, then give it a firm press down with your thumb or else all the small buns will roll off the tops.

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