1 c. diced raw potatoes
1 c. water
1 pkg. yeast
4 c. sifted flour
1 1/2 tsp. salt
1 T. flour
3 T. fat
Cook the potatoes in water until soft; drain. Save 1 cup of the potato water. Rice the potatoes, soften the yeast in lukewarm potato water. Sift 3 1/2 cups flour with salt and sugar. Rub in the fat with fingertips. Add yeast liquid and potatoes. Knead dough until it springs back with finger. Add more flour, if needed. Put into greased bowl, let rise until double. Shape into buns or rolls.
Mae Holm