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Flashback Friday - Einback (Plain Buns)

For Flashback Friday I brought back this amazing recipe that my sister shared with me. It has now become a favorite of mine. These buns are great for Faspa or as a sandwich for your lunches.
  • 1/4 cup sugar
  • 1 Tbsp yeast
  • 4 cups lukewarm water
  • 3/4 cup oil, I use canola
  • 3 large eggs, beaten till foamy
  • 1 tbsp salt
  • 12 cups flour (approximately)
  1. Mix well and knead until dough is soft and smooth. A friend once told me that you know the dough is ready when you're kneading and it 'squeaks'.
  2. Cover and allow to rise in warm place until double in bulk. Punch down and allow to rise again. Punch down again and shape into buns (size of a large egg). Place a few inches apart on pan. Cover with tea towels and allow to rise in warm place until double in bulk.
  3. Bake in a 425ยบ oven for 12 to 15 minutes.
  4. Remove from oven and allow to cool on rack.
  5. Yield: 4 to 5 dozen

Sugar Buns
I use some of the plain bun dough to make these treats! Shape dough into small buns, dip in whipping cream then dip in a white sugar and cinnamon mixture, the ratio according to your taste. That's just my way of saying I don't measure that! Place close together in pan, let rise until double in bulk and bake same as plain buns.
These are best when served fresh esp with a good cup of coffee! This was always a delicious treat for us when we came home from school on baking day! Then later I made this for my daughters and for my g'children.


  1. Betty, these buns look perfect! And the sugar buns, well, I think I'll need to do a small pan like that next time, even if it's just for two! When we were kids, we would dip our freshly baked bun in milk or coffee (yes, coffee - I've had it since I was very, very young)and then sugar - oh, so good!One tid-bit of advice for any new bakers, I've found that not every yeast likes to be "punched down and rise again" - may be the instant kind - the yeast works great, as long as you rise once and then again on the sheets before baking.
    (I don't mind the time saver.)

  2. Betty, I just had to tell you that after seeing your sugar buns, and it being close to lunch and all . . . well, I had to do something I hadn't done for a long time. I enjoyed a nice bun dipped in coffee and sugar. It had to be healthy - it tasted so good! Some foods just taste good because of remembering how much you enjoyed it as a kid!

  3. Thanks Anneliese for mentioning the yeast thing..I use the instant yeast and rarely let it rise for the second time before shaping the buns. The recipe actually calls for 3 risings which I've never done. But I should have stated that I only let it rise once.

  4. oh those look so good Betty. And the extra treat of dipping in cream and sugar! Wow....I think these will go over great in our house. Love the pics too...I confess...I snagged one for a screen backdrop on my computer today so I had that lovely dish of buns and coffee...all day long!

  5. Betty, this is the only way I know to get a hold of you. Can I get your email? We thought we had it, but realized we don't. Just email it to Thanks.

  6. Wow I haven't dipped fresh buns in coffee and sugar in forever! I didn't think anyone else did that! You ladies make me miss my Great Grandma in such a wonderful way. I never got a chance to learn her recipes and I am overjoyed that I found them here! My mom will be so happy at thanksgiving when she shows up to pluma moos somma borscht and rollkuchen at thanksgiving!

  7. These buns were a sign to my family this evening that their mom is doing much better. I have been suffering from post partum depression and my family has been suffering from take-out. But today I felt good. And everyone knew it when they smelled these buns baking. Thanks for the pick me up!

  8. My Nanny (grandmother) always dipped her toast or English muffin in her coffee. Having spent a great deal of time with her growing up I now find myself dipping my toast, muffins and even apple fritters in my tea! I love almost any baked good after it has taken a quick dunk into my cup of sweet milky tea!

  9. I stayed at my grandparents house quite often and after coming home from the ballgame, my grandpa would dip a toasted zwieback or saltine in coffee and put sugar on it and feed it to me. This was our special bedtime snack together. I had no idea this was a Menno tradition. Such good memories!

    1. I think buns/zwieback have many memories for many of us. Thank you for sharing yours Lori.

  10. Can you cut this recipe in half without affecting the quality of the buns?