Denmark Rolls
Ingredients| 1 cup potatoes, mashed |
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Scald lard and sugar with water, cool and add 2 beaten eggs, 1 cake
yeast dissolved in lukewarm water. Add enough flour to make a stiff
dough. Let rise 5 or 6 hours. Punch down and put in icebox. Will keep
for 10 days and you can make them as often as you need them.
Source: Esta Null, Springbow Grange, Warren County, OH
Servings: 1
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