Denmark Rollsbreads 1 cup potatoes; mashed 1 cup lard 1 cup sugar 1 tablespoon salt 1 quart potato water 2 each eggs; beaten 1 each 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. Source: Esta Null, Springbow Grange, Warren County, OH |
