Ingredients:
Instructions:
In the morning, soak the yeast in the milk. Put the baked potatoes through a sieve or ricer and add the lard-butter mixture, salt and sugar to the potatoes. Add the eggs. Stir in the yeast mixture and 4 cups of the flour. Let sit in a warm place to rise for 2 to 3 hours. Add the remaining flour and let rise about 3 hours. Roll out thin and cut with a biscuit cutter. Dip each in melted butter and place by twos, on on top of another on a cookie sheet, securing each pair with a toothpick to keep them from separating while they bake. Bake for 25 minutes at 325° or until done.