This may be made as a loaf of bread or as a coffee cake.
Peel, boil, and rice a large potato. There should be about ¾ c. While the potato is hot, cut in 1/2 c lard. Crumble and beat in one cake of yeast.
Stir in
2 Tbls Sugar
2 c Buttermilk (not cold)
1 tsp Salt
Beat until light and add 2 eggs.
Sift before measuring 7-1/2 c Bread flour.
Stir in 6 c of the flour. Knead in the rest. Place the dough in a bowl and cover it with a cloth. Permit the dough to rise in a warm place for 3 hours. Make it into clover leaf rolls with buttered hands. Spread the top with:
1 Egg, beaten
Poppy seeds (optional)
Permit the rolls to rise until they have doubled in bulk (about 2 hours). Bake them in a hot oven (425˚) about 20 minutes.
About 46 clover leaf rolls