Prep 0 mins
Cook 25 mins
This is an original recipe from the Lion House in SLC, Utah. This lovely house is a landmark in Salt Lake City and is known as one of Brigham Young's homes. A dear woman by the name of Angie Earl was in charge of the food at the Lion House. This recipe is from an original copy of the Lion house recipes cook book. It is copyrighted 1947. Note: 2 1/2 tsp of dry active yeast will substitue for the yeast cake.
- 1 fresh yeast cake
- 1 cup potato water
- 1 cup mashed potatoes
- 1⁄4 cup sugar
- 1 1⁄2 teaspoons salt
- 6 tablespoons vegetable shortening
- 2 large eggs
- 3 cups all-purpose flour
- Combine the first 4 ingredients in a mixing bowl and allow them to stand for1 hour. Be sure to cool the potato water first.
- After an hour add the next 4 ingredients. Add enough extra flour to make a soft dough. Melt the shortening before adding it and do not add it while it is hot. Beat the eggs well before adding. Sift the flour.
- Roll 1/4" thick, spread with creamed butter. Cut with a small biscuit cutter. Place 2 with buttered sides together into a well greased muffin pan.
- Let stand 45 minutes and bake at 400°F for 25 minutes.
- Makes 30 rolls.