Zwiebach was prepared for Sunday breakfast and it was served with coffee.

1	pkg.	yeast
1/2	C	warm water
1/2	tsp.	sugar
2	C	milk, scalded
1/2	C	butter
1/2	C	crisco
4	tsp.	salt
7-8	C	flour

Soften yeast and sugar in warm water. Let stand 10 minutes. Add butter and crisco to hot milk. When lukewarm add yeast mixture.

Add the flour gradually.

Knead dough until very smooth. Let rise in a covered bowl until twice its size.

Punch down and shape into small balls of dough.

Place on greased pans one inch apart.

Make smaller balls of dough and place on others.

With thumb press down through the two balls. Let rise again until double in bulk.

Bake in hot oven for 15-18 minutes. When baked, brush tops with whipped egg whites.

Yield 3 dozen.