Recipe - Butter Semmels (A Moravian Companies Delicacy)

2 cup Milk, Scalded
6 cup Flour
One half teaspoon Salt
1 cup Sugar
2 Eggs, Well Beaten
One half cup Butter
One half cup Potato, Mashed
One half cup Yeast, Dissolved In:
One fourth cup Warm Water
One fourth 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 One half 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, One half 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 One fourth 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
450øF 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip