Potato Buns

1 cake yeast
1 tablespoonful sugar
1 cup milk, scalded and cooled
1 cup sugar
1/2 cup mashed potatoes
4 1/2 cups sifted flour
1/2 cup butter or lard
1 egg

These Buns are very good and tasty and afford a zestful variation.  The potato gives them a moist, keep-fresh quality.

Dissolve yeast and tablespoonful sugar in the lukewarm liquid, add potatoes and two cups sifted flour.  Stir well, let rise about a half hour.

Then add butter or lard, the sugar and egg creamed and about two and a half cups sifted flour, or enough to make dough that can be handled.  Cover, let rise two hours, or until dough has doubled in bulk.  Form into buns, place in well-greased pans and let rise about one and one-half hours.

When light, bake twenty-five minutes.  If lard is used instead of butter, add a half teaspoonful salt.

Place in pan, brush over with butter and sprinkle with cinnamon and pulverized sugar.  Let rise again and bake thirty minutes.

An excellent cinnamon cake can be made from this dough.  Take a small quantity of it, add enough flour to stiffen and roll out about half-inch thick.

Goodness explains why these Buns disappear as by magic.