- 1 Cup potato water
- 1 Cup mashed potatoes
- 1 Cup milk
- 2/3 Cup shortening
- 1 Tablespoon yeast
- 2 1/2 teaspoons salt
- 1/4 Cup sugar
- 2 eggs
- 6 Cups sifted flour
Boil 1 medium potato in water with 1/2 teaspoon salt, when tender, drain, SAVE WATER.
Mash potato. Measure 1 cup potato water in pan add potato water, mashed potatoes, shortening. Warm till shortening melts. Add milk.
Pour warm liquids over salt and sugar in mixing bowl. When lukewarm add yeast, mix well. Add beaten eggs. Then gradually add flour. Mix and knead smooth, soft dough.
Put in greased bowl, grease top. Let rise till double in bulk. Roll out on floured board about 1/2 inch thick, cut with 3″ round cutter. Brush with melted margarine, fold in half, butter tops. Place close in greased pan. Let rise until doubled.
Bake at 400 degrees for 12-20 minutes. I usually cook at 350 instead so they don’t get so brown on the bottom and are still done in the middle