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Ingredients
- 1 c. mashed potatoes
- 1 pkg. yeast
- 1 1/2 c. lukewarm water
- 2 sticks oleo
- 3 eggs
- 1 c. sugar
- 7 c. plain flour
Method
- Mix yeast and water and set aside.
- Mix potatoes and oleo while potatoes are hot.
- Add eggs, salt and sugar.
- Blend very well. Blend in flour and yeast water.
- Mix well.
- Place dough in a large bowl.
- Cover with a wet towel and refrigerate until ready to be used.
- Roll out thin.
- Cut, brush with melted butter and place in a greased pan.
- Let rise about 2 to 3 hours.
- Bake in 450° oven about 10 to 20 minutes.
- This dough will keep in the refrigerator for about a week (keep towel wet).
- These are better if you use a bean can for a cutter.
- Cut and butter tops and then fold half over and let rise.
