Mechtel Buns

Mechtel Buns

Weekend Cook

"My grandmother's recipe handed down through the generations, much loved by our family and close friends. Recipe dates back at least to mid-1800's. Yeast is better today so you may only rise the dough twice instead of 3 times as the recipe states. If you live in a cold climate, make sure your house is warm all the while these are rising and do not disturb the dough while rising. These fill the house with a wonderful aroma and there is nothing better than a hot fresh roll for breakfast, worth the effort!"
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Serving size has been adjusted!
Original recipe yields 54 servings

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  • Prep

  • Cook

  1. Place dry yeast in dutch oven or large bowl
  2. Pour 1 C warm water on to yeast, stir until dissolved.
  3. Add additional 1 C warm water and stir
  4. Add 2 C flour to yeast and beat until smooth
  5. Cover and set aside for 2 hours -- until yeast/flour mixture has risen, has lots of bubbles and a spongy texture
  6. Add salt, sugar and lard to sponge and mix until smooth (Can use stand mixer (paddle) low speed)
  7. Mix in 2 C cold water
  8. Add flour, 6 cups, one at a time mixing well between (If using mixer, switch to using dough hook after adding 5 c flour)
  9. Check consistency, if still too wet and sticky add 1-4 C flour gradually until dough is no longer sticky
  10. Use 1-2 C Flour sprinkled on the surface of a smooth counter (no tile), table, board or on top of a pastry mat
  11. Turn the dough onto the floured surface and knead mixing in flour from board. Knead until dough is elastic and smooth (5 minutes or less)
  12. Use lard to grease a very large plastic container, (e.g., Tupperware cake taker) must have a lid
  13. Turn the dough into the greased container and seal lid (it will pop as dough rises, but that's OK, no need to reseal.
  14. Let rise until nearly doubled in size (approx 4-5 hours)
  15. May omit this step if in a hurry and move to the next step. Punch risen dough, knead 1-2 times, reseal container and let rise again
  16. Grease cookie pans
  17. Grease hands
  18. Form dough into buns, using about a palm full of dough (they will rise again so don't make them too large), knead them into shape and place on baking pan a distance apart to allow for rising.
  19. Re-grease hands for every bun
  20. Put filled pans on table and cover with cloth for 7 hours.
  21. Pre-heat oven to 350-degrees, bake for 30-35 minutes, turning the pans once 1/2 way through, remove when tops are golden brown.


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