Dissolve yeast in warm water. In large bowl mix milk, mashed
potatoes, fat, and sugar. Let cool to lukewarm, then add yeast
mixture and 6 c flour. Let stand until mixture foams up (about 20
minutes). Add eggs, salt, and 11-12 c additional flour in order to
make soft dough.
For doughnuts-
Roll out dough, cut doughnuts, place on trays, and let raise until
not quite double. Fry in hot shortening. When drained and while
still hot dip in glaze mixture. Insert a stick through holes and let
doughnuts drain over glaze bowl.
Glaze- Beat glaze ingredients until icing is formed. Add enough
milk to make a thin icing.
For cinnamon buns-
Roll a piece of dough to about 18x9 inches. Spread dough with
20 T butter and sprinkle with a mix of 1 c sugar and 6 T
cinnamon. Roll up the dough as for jelly roll. Cut 1 1/2 inch
chunks and place in greased pans, pressing lightly on each
chunk. Cover and let raise until nearly doubled. Bake at 400°F
for 15-20 minutes or until browned.
For sticky buns-
Handle dough same as for cinnamon buns, except make a
mixture of brown and white sugar, cinnamon, and a little white
corn syrup and water. Spread in bottom of heavily greased pans
with nuts, if desired, before putting in rolls.
For dinner rolls-
Shape dough as desired. Place on greased pans, and bake at
400°F starting on a lower rack and changing to an upper rack
halfway through for 15 minutes of baking time. Brush tops
lightly with butter.
Originally Submitted
1/10/2011
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