3 c. flour
1 T. dry yeast
1/2 c. sugar
1 1/2 t. salt
Mix together in large mixer bowl.
1 c. mashed potatoes (no liquid added) - may also use 1/3 c. water & 1/3 c. dehydrated potatoes
2 1/2 c. potato water
1/2 c. shortening
2 eggs, beaten
May blend for smoother texture. Mixture should be warm when added to flour mixture. Mix well, then add:
4 c. flour, gradually.
Do not add more flour. Dough will be soft. Put in covered bowl and let rise until doubled. Place dough on generously floured board. Sift flour lightly over the sticky dough so it won't stick to your hands. Cut into squares with a spatula, place on tins, and let rise slightly. Bake 13-15 minutes at 350.
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