Potato Buns I

Directions

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   Have all
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   ingredients
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   at
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   room
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   temperature.
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   Peel
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   and quarter potatoes, then cook
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   in salted water.
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   When potatoes are soft, sprinkle yeast into 1/4
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    cup
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    warm
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    water.
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    Drain
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    potatoes and reserve 1/4 cup potato water.
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    Mash
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    potatoes.
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    Add
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    lard
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    and sugar
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    to the potatoes, beating until lard is melted and the potato mixture is smooth.
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    Add the beaten eggs, potato water
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    and salt
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    and mix well.
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    Stir in the yeast, then half the flour. Knead
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    in
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    2
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    1/2
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    cups
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    flour.
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    Place in greased bowl.
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    Cover and let
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    rise
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    until
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    double.
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    Then turn dough and knead 2 minutes. Shape into
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    balls 2-inches in diameter and place in 3 greased 8-inch pans with
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    buns
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    barely
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    touching.
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    Cover
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    and
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    let
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    rise. Make crumbs with 1/4 cup
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    sugar, 1/4 cup flour and butter.
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    After cakes have risen 40 minutes, brush top with sweetened water (1 teaspoon sugar in 3 tablespoons water).
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    Top with crumbs.
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    In 350° oven, bake 20 minutes.