Three-Hour Potato Rolls - cooking recipe

Ingredients

2 medium sized potatoes
1 cake yeast
1/2 c. lukewarm water
1 c. milk, scalded
3/4 c. lard
5 c. all-purpose flour, separated
2 well beaten eggs
1/2 c. sugar
2 tsp. salt

Preparation

Peel
and cook potatoes in water to cover until tender. Mash them (should be 1 cupful).\tDissolve the yeast in the 1/2 cup warm
water.
Add
the
scalded
milk and the lard.
Beat until melted.
Add the potatoes.\tStir in 1 cup of the flour, 2 eggs, sugar and salt.
Let rise in a warm place for 2 hours. Sift remaining
flour
before
measuring
and stir in 4 cups. Cover bowl with a cloth and
let\trise
in
a warm place for 1 hour.