Denmark rolls
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Potatoes; mashed |
| 1 | cup | Lard |
| 1 | cup | Sugar |
| 1 | tablespoon | Salt |
| 1 | quart | Potato water |
| 2 | eaches | Eggs; beaten |
| 1 | each | Yeast cake |
Directions
Scald lard and sugar with water, cool and add 2 beaten eggs, 1 cake yeast dissolved in lukewarm water. Add enough flour to make a stiff dough. Let rise 5 or 6 hours. Punch down and put in icebox. Will keep for 10 days and you can make them as often as you need them.
Source: Esta Null, Springbow Grange, Warren County, OH