INGREDIENTS

INSTRUCTIONS

Scald milk; stir in shortening, sugar and mashed potatoes. Cool to
lukewarm. Blend well.
Sprinkle yeast over warm water and stir until yeast is dissolved. Add to
milk mixture.  Stir in beaten eggs and vanilla.
Sift 6 1/2 c. flour with baking powder and salt; add gradually to yeast
mixture, mixing well after each addition. Add another 1/2 c. flour if
needed to make a soft dough you can handle (use no more than necessary).
Turn into greased bowl; turn dough over to grease top. Cover and let rise
in warm place until doubled, about 1 1/2 hours.
Roll to 1/2 " thickness on floured board. Cut with floured doughnut cutter,
reserving centers to make Pecan Rolls (recipe follows).
Place cut-out doughnuts on waxed paper; cover with cloth and let rise in
warm place until doubled, about 30 minutes.
Fry a few doughnuts at a time in hot salad oil (375 degrees). Drain on
absorbent paper. Spread warm doughnuts with a thin glaze made of
confectioners sugar and milk, or shake them in a bag containing sugar to
coat them. Makes about 4 dozen doughnuts.
From the Farm Journal's Homemade Bread cookbook. Submitted By RHOMMEL
<RHOMMEL@IX.NETCOM.COM>  On FRI, 24 NOV 1995 080640 ~0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Most people want to serve God, but only in an advisory position.”