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Butter Semmelsbreads, penndutch 2 cup milk, scalded 6 cup flour 1/2 teaspoon salt 1 cup sugar 2 each egg, well beaten 1/2 cup butter 1/2 cup potato, mashed 1/2 cup yeast 1 single *dissolved in: 1/4 cup water, warm 1/4 cup powdered sugar 2 tablespoon butter, melted This batter must be made in the early evening and set to rise in a warm place until morning. Mix together the dissolved yeast cake, mashed potatoes and 1/2 cup of the sugar. Let stand for four hours. To the scalded milk, add the butter and stir until melted. When cool add the eggs, 1/2 cup of sugar, and salt and combine with the yeast mixture. Sift in the flour and knead thoroughly. Cover and let rise in a warm place until morning. Roll out to about 1/4 inch thick, brush the dough with melted butter and cut in 2 inch squares. Turn up the four corners toward the center. Place on a greased baking sheet about 2 inches apart and let rise until light. Bake at 450-F for 20 minutes. Remove from oven, brush with melted butter, and sprinkle with powdered sugar. Serve hot with plenty of coffee. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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