1 c. scalded milk
2/3 c. shortening
2 tsp. salt
1 c. thin potatoes (leftover mashed)
2 eggs
1 cake yeast dissolved in 1/2 c. lukewarm water
Enough flour to make a soft dough

Scald milk and add other ingredients in order given. Be sure milk mixture is lukewarm before adding yeast. Roll mixture out and cut in circles like biscuits. Fold over and pinch sides together. Let this rise until double in size. Dot with butter and bake on greased cookie sheet in 400 degree oven until brown. This dough keeps very well in the refrigerator and may be stored for a week pinching off and using whatever amount desired each day.