Yield: 1 Servings
Categories: Bread, Rolls
1 c Potatoes; mashed 1 c Lard 1 c Sugar 1 tb Salt 1 qt Potato water 2 Eggs; beaten 1 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.