This is Nancy Taylor Robson's recipe. I illustrate her weekly food column for The Chestertown Spy, and she very kindly pauses her busy life to find well-tested recipes for us to submit to Food52 contests. I tend to be a Bisquick kind of baker, but Nancy knows the good foods that are genuinely tasty and satisfying, particularly on a cold winter's night on the Eastern Shore of Maryland. —fineartdaily
What You'll Need
white mashed potatoes - Yellow Finn or Red Bliss are best
warm water, from potato-boiling, if possible
yeast cake or 1 tablespoon yeast
shortening (unsalted butter is nice)
Mix together the potatoes, water, sugar and yeast. Set aside, covered for 20 minutes. Add to that mixture the eggs, salt and shortening. Blend in 6 cups of flour and knead well. Let double in bulk in a warm place with a towel overtop the bowl. Then make knobs - the dough will be sticky - and place on a greased cookie sheet. Bake at 400°F for 15 minutes. Makes 3 dozen. Divine with smoked salmon, Smithfield ham or for egg salad sandwiches.