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REFRIGERATOR ROLLS (Plain Hour) I Cake compressed yeast 1 cup lukewarm water 1 cup potato water I cup mashed potatoes 2 eggs Zl cup melted lard 2 teaspoons salt 24 cup sugar 10 cups TRIPLETT’S FLOUR Crumble yeast and add luke warm wetter. 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 emd 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 degrees for 20 minutes.
TRIPLETT’S MILLING CO. CULPEPER. VA.
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