Recipe courtesy of Phyliss Pellman Good
Show: Cooking Live
Save Recipe Print
Total:
1 hr 22 min
Prep:
40 min
Inactive:
2 min
Cook:
40 min
Yield:
3 dozen
Level:
Intermediate

Ingredients

Directions

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.

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