Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Potatoes; mashed |
| 1 quart | Water; lukewarm |
| 1 cup | Lard |
| 1 cup | Sugar |
| 2 eaches | Eggs |
| 1 tablespoon | Salt |
| 1 each | Yeast cake |
| \N \N | Flour |
Mix pototes, lard, sugar, salt. Add well beaten eggs. Beat until smooth, add potato water. Crumble in yeast and let rise 1 hour. Add flour enough for stiff dough. Place in icebox overnight. Make into rolls, let rise in warm place. Dough may be kept in icebox to 2 or 3 days and used as desired. Bake in hot oven, 450 F. for about 15 minutes.
Source: Mrs. Irma Beckett, Massie Grange, Warren County, OH