zwieback, double buns, dinner rolls,

Double Buns: Zwieback

Zwieback are a double bun that is light, buttery and flakey.  They are dinner rolls just like Oma used to make! They will literally melt in your mouth!
Prep Time 3 hours 30 minutes
Cook Time 20 minutes
Total Time 3 hours 50 minutes
Servings 24 buns
Author Charlene


  • 3 tsp yeast
  • 1/2 cup warm water
  • 4 cups warm milk
  • 3/4 cups butter
  • 3/4 cups shortening
  • 1 Tbsp salt
  • 1 Tbsp sugar
  • 1 egg beaten
  • 9 cups white flour


  1. Mix together yeast, water and sugar.  Set aside for 10 minutes or until foam rises above the water.

  2. In a large bowl mix together 2 cups of warm milk, the yeast mixture and 3 cups of flour to form a spongy dough.

  3. Cover and let rise in a warm place, aprproximately 1 to 1 1/2 hours.

  4. Add in the egg, the rest of the warm milk, salt, butter and shortening and stir well to combine.

  5. Add in 6 cups of flour to the soft dough, one cup at a time, kneading well (approximately 10 minutes) to form a smooth elastic dough.

  6. Cover and let rise in a warm place until double in bulk.

  7. Punch the dough down and pinch off round pieces approximately the size of an egg.

    Form the pieces into round balls and playbill on a greased or parchment lined  baking sheet.

  8. Pinch off smaller pieces of dough and form into small balls.

    Place each smaller ball on top of the larger balls already on the pan.

    Place your thumb on top of the buns and firmly push right down to hold the two balls together.

  9. Let rise until light and bake at 375F for 15 to 20 minutes or until golden brown.