1 sheet of active dry yeast
1/2 cup warm water
2/3 cup unsalted butter or margarine
1/2 cup grated carrot
4 cups all-purpose flour
to taste salt
1 cup cooked and mashed potato
1 cup scalded milk
2 beaten eggs
1 sheet of active dry yeast
1/2 cup warm water
2/3 cup unsalted butter or margarine
1/2 cup grated carrot
4 cups all-purpose flour
to taste salt
1 cup cooked and mashed potato
1 cup scalded milk
2 beaten eggs
Mix the yeast with warm water
Combine the butter, carrot, salt, and mashed potato with the milk
When the mixture is cool, add the yeast and mix well, then beat in the eggs
Add enough flour to obtain a manageable dough
Knead on a floured surface until smooth
Shape into small balls, brush with melted butter, cover again, and refrigerate for at least 1 hour
About 1 hour before baking, shape into small cakes, cover again, and let rise in a protected place for 1 hour
Bake in a hot oven (200°) for 15 to 20 minutes or until golden brown.
