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Mom's zwiebach

2 cups milk
1 cup butter, room temp
1 tsp salt
6 cups flour
1/2 cup lukewarm water
1 tsp sugar
1 Tbsp yeast

Dissolve yeast in water with 1 tsp sugar and let rise. Scald milk and cool slightly. Cream butter in large bowl and add milk, salt and yeast. Beat in enough flour to make a stiff batter, about 2-3 cups. Add more flour to make a smooth soft dough and knead well.

Cover and let rise until doubled. Punch down and then form into buns the size of a large walnut, placing a smaller bun on top of the larger one - use a knuckle to press down the smaller bun into place.

Let rise till almost double in size then bake at 350 for 15-20 minutes, or 400 for 10 min.

(Recipe originally from The Mennonite Treasury of Recipes (Steinbach, MB: Derksen Printers, 1962) Zwieback, by Mrs. A. Rempel, Chortitz, Manitoba)