1 lg. potato, peeled and diced
1 c. water
1 tsp. salt
1/2 c. (olive oil, melted butter)
1/2 c. sugar
2 pkgs. dry yeast
1 c. buttermilk
1/2 c. instant dry milk (powdered milk)
4 eggs, beaten
5 c. sifted flour

Mix dry ingredients in a large bowl. Dissolve yeast in 1 cup of warm water (warm only). Put aside. One tablespoon of sugar added to yeast will activate the yeast.

Mix eggs, 1 cup buttermilk, and 1/2 cup sugar until mixture is smooth. Add the flour and other dry ingredients. Mix well and place dough on a lightly floured pastry board or pastry cloth.

Knead for 10 minutes, then let dough rest for 5 minutes. Knead for 10 more minutes until dough pops when kneaded. Let rise in a draft free location, preferably the oven. (Dough may be refrigerated for at least 4 or 5 days.)

Punch down after first rising. Roll out on a lightly floured pastry board or pastry cloth. Cut out in any shape or roll in 1-inch balls (with greased hands). Dip each piece in melted butter, butter, or olive oil and place in a tubed (low tubed) pan.

Let rise in an oven (turned on before baking time, 350 degrees for 1 minute). Let bread rise for 1 hour or until double in bulk. This recipe may be used for a loaf of bread recipe too.

Bake at 375 degrees for 30 minutes. If this is a loaf, bake at this temperature and tap the loaf for a hollow sound. The bread is done!