Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Potato water |
| 1 pack | Yeast |
| \N \N | Flour (enough to make soft sponge) |
| 1 cup | Shortening |
| ½ cup | Sweet cream |
| 1 \N | Egg yolk |
| 1 tablespoon | Salt |
| \N \N | Cornmeal |
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