1/2 packet cake yeast
2 cups patato water
2 cups warm water
1 cup sugar
1/2 cup shortening
small handful salt
small handful flour
NOTE: Use only 1/2 package of yeast for double batch.
- Take 1/2 cake yeast, 2 cups potato water, little sugar, flour; make sponge in evening.
- In morning (9:00) add: 2 cups warm water, 1 cup sugar, 1/2 cup shortening, small handful of salt & flour. Knead softer than bread dough.
- At 3:00, pound down, then let rise until evening.
- Make into buns, let rise until next morning.
-Bake 10 minutes on bottom, and 10 minutes on top rack.