Crumble yeast & add lukewarm water. Mix well and add potato water, potatoes, eggs, salt, lard, sugar, & 4 c. of flour. Beat 3 min., & add the rest of the flour.
Knead until soft and smooth.
Butter the top of the dough and keep in a bowl in the freezer. Will keep for several weeks. Use as needed, allowing 2 hrs. for the rolls to rise. Bake at 400 for 20 minutes.
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