1 (12 oz.) can evaporated milk
1 cup water
2 to 3 cups milk
1/2 cup sugar
2 pkgs dry yeast
1 1/3 cups lard
4 tsp. salt
12 cups all-purpose flour (more or less)

TWO STORY BUNS (Mennonite Recipe, handed down):

Mix evaporated milk and one can of water, adding enough regular milk to equal four cups. Scald the milk. Add the salt to the milk and stir.

Dissolve the yeast in 2/3 cups of warm water (water should be 115°F degrees), add the sugar. Add the milk mixture and enough flour to make a thin batter.

Beat and let rest for about 15 minutes until some bubbles form.

Then melt and cool down the lard. When cooled, blend into the milk mixture and add more flour to form a soft dough. (Note: it should not be as stiff as bread dough).

Knead until soft and smooth. Let rise until doubled in size. Make sure the kitchen is warm and draft free. Pinch off dough balls. Place one on top of the other. Press down. Place on a greased cookie sheet. Allow to rise on the sheet.

Bake 20 minutes or until brown in a 400°F oven.

This recipe was Darlene's Mom's and it was baked on a wood stove.

The secret was that you always used evaporated milk and lard, along with the amount of sugar. I think the secret was the love Darlene put into each bun.

Submitted by: Julie Welty