Lindy  Brown 0

"These are a traditional Mennonite double-bun, which my grandparents ate every day. The top bun can be pulled off in order to fill the bun with butter or jam. Also, the buns can be sliced, toasted in the oven and dunked in coffee."


0 servings yields 4 doz
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Original recipe yields 0 servings



  • Prep

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  1. 1. Scald the milk over medium heat until it smells strongly but is not burnt.Cool to room temperature.
  2. 2. Disolve sugar in water that been used to boil potatos (regular water can also be used). Sprinke yesast over water and let stand in a warm place for 10 -15 minutes.
  3. 3.Stir together 3/4 of the flour with salt.
  4. 4. Rub in butter and shortening with your hands until mixture is cumbly, like corse oatmeal.
  5. 5. Pour milk, and yeast mixture into the flour mixture. Knead for 10 minutes, until dough forms a smooth surface and springs back when poked.
  6. 6. Cover and let rise in a warm place for about one hour
  7. 7. Punch down dough, and let rise once again for one hour or until doubled.
  8. 8. Using thumb and index finger pinch of balls of dough, the size of a small egg. Place on a greased cookie sheet several inches apart.
  9. 9. Place a smaller ball of dough ontop of the bottom one, and poke the center, through both balls of dough to form a dimple. It may help to butter your finger for this step!
  10. 10. Cover, and let rise again until buns are double in bulk.
  11. 11. Bake at 400 F for 10 - 12 minutes, or until lightly browned.
  12. Serve warm with jam and butter!
  13. These freeze well, and can also be sliced and re-baked to form cruchy toasts.
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