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Crumble yeast and add luke warm water. Mix well, and add potato water, potatoes, eggs, salt, lard, sugar and 4 cups of TRIPLETT’S ALL PURPOSE FLOUR. Beat for 3 minutes, and add rest of flour. Knead until soft and smooth. Butter top of the dough and store in a bowl in the refrigerator. Will keep several weeks. Use as needed, allowing at least two hours for the rolls to rise. Bake at 400 deg. for 20 minutes.
--#TRIPLETT
MILLING COMPANY
CULPEPER, VIRGINIA
85.3%