Mennonite Buns (Tweeback)

The aroma of tweeback baking in the oven is the surest way to flood your kitchen with memories of that special mom, grandma or taunte.

Ingredients

6 cups all purpose flour, all white or up to ½ whole wheat + ½ white flour *

3 tablespoons sugar

1 ½ teaspoons salt

1 ¼ tablespoons quick rise (instant) yeast

2 ½ cups warm water

½ cup oil

½ tablespoon vinegar

1 ⅔ cups additional flour to incorporate when kneading

* You can use bread flour if you prefer (I do). Just increase the water to a total of 3 cups.

Directions

Measure 6 cups flour into a large bowl. Add the yeast, salt and sugar. Mix with a whisk or spoon.

Add the warm water, oil and vinegar.

Mix well, using your hands when the dough becomes too thick to stir with a spoon.

Add remaining 1 ⅔ cup flour a little at a time, turning the dough out onto a floured surface and kneading until you have a soft, smooth and elastic dough (about 10 minutes).

Return dough to the mixing bowl. Cover with a dish towel and move the dough to a warm place to rise. If your oven has a proofing setting, take advantage of this. Let the dough proof (rise) for 45 minutes or until doubled in size.

Punch the dough down.

Form buns by pinching off a piece of dough the size of a large egg (about 60 grams) and roll it into a smooth ball.

Place buns on a baking sheet about 2 inches apart.

Cover and let rise for another 45 minutes or until doubled in size.

Bake for about 20 minutes at 350 degrees Fahrenheit. Yields about 26 tweeback.

Ready to rise

ready to bake

ready to eat

For more thoughts on Mennonite baking and how to perfect your tweebock rolling technique, visit my blog.