2/3 c. sugar
2/3 c. instant potatoes
3 c. hot liquid (1/2 evaporated milk and 1/2 water)
1/2 c. lukewarm water
1 tsp. sugar
6 1/2 to 7 c. flour
2/3 c. lard
3 tsp. salt
1 pkg. yeast
2 eggs

Mix sugar, lard, instant potatoes, salt, and hot milk/water; cool. Pour hot milk mixture over instant potatoes first and add rest. Mix yeast and sugar in lukewarm water to dissolve and add to above; add eggs, one at a time. Add flour and mix with heavy spoon; do not knead. Place in refrigerator (covered); store until needed. This dough can be used to make butterhorn rolls, also when ready to use, mix with spoon; do not knead. Let rise until doubled. Make up into small balls and let rise until doubled; poke in center for filling of choice. Bake at 375 degrees for 10 minutes.