Yield: 1 servings
|3 cups||Potato water|
|Flour (enough to make soft sponge)|
|½ cup||Sweet cream|
Combine potato water, yeast and flour. Let rise overnight in warm place.
Next morning, add the rest of the ingredients, except cornmeal. Knead dough down once; let rise. Make into buns, let rise 1½ to 2 hours.
Roll each bun as thin as possible in cornmeal, using a corrugated rolling pin. Bake in a hot oven. Turn frequently. Source: Scandinavian Recipes, compiled and published by Julia Peterson Tufford (1973) From: Sallie Krebs Knackebrod I:
From: Jim Krebs Date: 19 Feb 94 Submitted By GAIL SHIPP On 06-30-95