I made this recipe earlier this week using left over mashed potatoes from Thanksgiving. Being the bad blogger I am I didn’t take *any* photos of the process or product. The bread didn’t long enough for me to get any photos.
My biggest change was that I made loaves instead of buns/ rolls. I made the dough a little wetter then I could have (I believe I used about 5 cups of flour: my usual mixture of the King Arthur Bread and King Arthur Whole Wheat Flours).
Dissolve yeast and half of the sugar in 1½ cups scaled milk, which has been cooled to lukewarm. Add 1 ½ cups flour. Mix and put in warm place to rise until bubbles appear (1 ½ hours). Add egg yolks, salt, rest of sugar, melted and cooled lard, and remaining lukewarm milk. Beat well. Gradually add rest of flour, mixing well after each addition until smooth and elastic.
Cover and place in warm place, until dough doubles in bulk. When dough is light, stir with spoon and let rise again. Shape into small balls about the size of a large walnut. Put into well-greased baking pans, well spaced, about 15 in a 10” x 15” pan. Brush top with melted fat and let rise in warm place until light. In center of each bun, make a small indentation with fingers and fill each with 1 tablespoon of filling. Return to warm place to rise again. Bake at 400° for 12-15 minutes until brown. Remove from oven, brush with melted fat, and remove from pans.
Mrs. Clarence Zajicek- Favorite Recipes of the Nebraska Czechs
