These buttery, egg-rich buns may be called zwieback, or double-baked buns, but the double here refers only to their plump shape — one round on the bottom and a smaller ball on top.
- Portion size 36 servings
Dissolve 1 tsp (5 mL) sugar in water; sprinkle in yeast. Let stand for 10 minutes or until frothy.
Meanwhile, in saucepan, heat milk until bubbles form around edge of pan; add butter, 1/4 cup (50 mL) sugar and salt, stirring until butter melts and sugar dissolves. Let cool until lukewarm.
In large bowl, beat eggs; blend in butter and yeast mixtures. Using electric mixer, gradually beat in about 3 cups (750 mL) of the flour for about 3 minutes or until smooth. Using wooden spoon, gradually stir in enough of the remaining flour to make soft but kneadable dough.
Turn dough out onto lightly floured surface. Knead until smooth and elastic, about 6 minutes, kneading in just enough of the flour to prevent sticking but still keeping dough soft. Place in greased bowl and turn to grease all over. Cover with plastic wrap; let rise for about 1-1/2 hours or until doubled in bulk.
Punch down dough; divide into 2 pieces, one twice as big as the others Cut large portion into 36 pieces. Shape into balls; place balls 2 inches (5 cm) apart on greased baking sheets. Shape smaller amount of dough into 36 balls. Place one on top of each larger ball; press down with finger through centre of both balls to pan. Cover with clean dry tea towel; let rise until doubled in bulk, about 1 hour.
Bake in 375°F (190°C) oven for about 20 minutes or until golden brown and buns sound hollow when tapped on bottom. Transfer to racks to cool.