Denmark rolls

Yield: 1 Servings

Measure 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

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

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