Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Potato water
1 pk Yeast
Flour (enough to make soft
-sponge)
1 c Shortening
1/2 c Sweet cream
1 Egg yolk
1 tb Salt
Cornmeal

Combine potato water, yeast and flour. Let rise overnight in warm
place.

Next morning, add the rest of the ingredients, except cornmeal. Knead
dough down once; let rise. Make into buns, let rise 1 1/2 to 2 hours.
Roll each bun as thin as possible in cornmeal, using a corrugated
rolling pin. Bake in a hot oven. Turn frequently. Source:
Scandinavian Recipes, compiled and published by Julia Peterson
Tufford (1973) From: Sallie Krebs

Knackebrod I:

From: Jim Krebs Date: 19 Feb 94
Submitted By GAIL SHIPP On 06-30-95

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