1 c. scaled milk
1 cake yeast
1 tbsp. butter
1 tbsp. sugar
1 c. warm water
1 1/2 lb. all-purpose flour
2 egg yolks, slightly beaten
2 tsp. salt

Dissolve yeast in 1/2 cup warm water. Pour 1/2 cup scalded milk on butter and sugar. Cool to lukewarm. Add dissolved yeast. Sift flour and salt into bowl. Add eggs and yeast mixture with remaining milk and water. Knead well. Cover. Let stand in warm place until double in bulk (about 2 hours). Turn out on floured surface. Divide in 3 parts. Cover each portion with a bowl. Let rest about 10 minutes. Roll out one part at a time. Turn over, flatten center with back of hand, filling with potatoes and cheese or fried sauerkraut. Draw up ends and pinch together. Can fill center, fold over and pinch around "open" edges. Brush with melted butter.

Bake at 375°F.