Cook Time: 20 minutes
Submitted by Katie P.
DESCRIPTION
Other family recipes have been mostly translated or explained so they make sense to anyone, but not this one. Lu says, “I had to figure out how to make them work from these instructions…” Good luck to the brave one(s) who go to the trouble to attempt them.
Day 1:
- 1/2 packet cake yeast
- 2 cups potato water
- little sugar
- little flour
Day 2:
- 2 cups warm water
- 1 cup sugar
- 1/2 cup shortening
- small handful salt
- small handful flour
DIRECTIONS
NOTE: Use only 1/2 package of yeast for double batch.
Day 1
Take 1/2 cake yeast, 2 cups potato water, little sugar, flour; make sponge in evening.
Day 2
In morning (9:00am) add: 2 cups warm water, 1 cup sugar, 1/2 cup shortening, small handful of salt & flour. Knead softer than bread dough.
At 3:00pm, pound down, then let rise until evening.
Make into buns, let rise until next morning.
Day 3
Bake 10 minutes on bottom, and 10 minutes on top rack.