Mix together well the sugar, potatoes, lard, eggs, and salt.
Dissolve the yeast in 1 cup warm water; then add that to the above mixture.
Stir in about 3 cups flour. Add the remaining 2 cups flour while kneading. Knead until the dough is no longer sticky but moist.
Let rise until doubled.
Preheat oven to 325 degrees F.
Roll out dough to a 3/4 to 1-inch thickness. Cut into bun shapes with a jar or doughnut cutter (or cloverleaf or crescent-shaped cutter) and pour on greased cookie sheets about 2 inches apart. Let them rise until puffy but not doubled (they should not be touching).
Brush with milk. Bake until lightly golden brown, about 12 minutes.
Recipe courtesy of Phyliss Pellman Good