German Strudels

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   ["Combine yeast, salt, sugar, water, egg, and flour to make dough.", "Divide the dough into small balls.", "Let rest for a while.", "Roll balls to about 1/4 inch thick and spread with warm oil.", "Let the dough rest for a few minutes so the dough will stretch easily, then stretch the dough paper thin.", "Once the dough is stretched, roll it like you would for cinnamon rolls.", "Cut the dough (which is rolled up like a snake now) into 3 inch lengths.", "Coat roaster or heavy pan (you can also use and electric frying pan) with shortening or oil, put as many diced potatoes and onions as you like and season with salt and pepper.", "Add water to cover the potatoes and bring to a boil.", "Once water is boiling lay strudels on top of potatoes in two layers.", "Water should nearly cover strudels.", "COVER TIGHTLY-THIS IS VERY IMPORTANT OR RECIPE WILL NOT WORK!", "YOU CANNOT PEEK OR THE STRUDELS WILL ""FALL""!", "Cook over low heat 30 to 35 minutes, or until you can hear a slight ""frying"" noise in the pan.", "Enjoy!"]

* Per serving · 4 servings · Values may vary.

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