1 lb cracklings, ground

6 cups flour

2 cakes yeast dissolved in

   ½ cup warm milk

½ pint sour cream

2 eggs

1 egg yolk

1 Tbsp butter

1 Tbsp salt

 

Mix by hand in a large bowl, flour, salt, crackling and butter, set aside.

Put 2 eggs and sour cream into yeast mixture; add this to flour mixture, let stand in warm place until double in size. Knead dough on lightly floured board. Roll out to ½ inch thickness, cut with round cookie cutter. Just before putting in oven, brush top with beaten egg yolk. Bake in 350 degree oven about 30 minutes or until golden brown.