3 pkgs. yeast
2 c. scalded milk
1 tbsp. sugar
1 tbsp. salt
1/2 c. lard and 1/2 c. butter, softened
4-5 c. flour (more if needed)

Mix yeast, warm milk and sugar. Let set 5 minutes. Then add salt, lard (shortening) and butter. Add flour to make a medium dough, not very soft. Let rise twice. Bake until nice and brown.

To make Zwiebach (twie'-bach) pinch off dough about the size of an egg. Then add a small pinch of dough on top. Let rise 30 minutes. No milk or butter on finished buns. Makes 3-4 dozen. This is an old Mennonite recipe.