Yield: 1 Servings
|1 cup||Potatoes; mashed|
|1 quart||Water; lukewarm|
|1 each||Yeast cake|
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