(This recipe is from my old More With Less Cook Book)
Makes 100 doughnuts or rolls
3 pkg. dry yeast in
1 cup lukewarm water
Mix in large bowl:
1 quart scalded milk
2 cups mashed potatoes (no milk added)
1 cup butter
1 cup sugar
Let cool to lukewarm, then add:
6 cups flour
Let stand until mixture foams up (about 20 minutes)
2 eggs, beaten
1 Tablespoon salt
11 to 12 cups additional flour
A little more flour may be needed, but dough should be soft. Turn out on floured board and knead until satiny. Let raise in warm place until doubled in bulk.
Roll out dough, cut doughnuts, place on trays and let raise until not quite double. Fry in hot shortening (375 degrees). When drained and while still hot dip in glaze mixture. Insert a stick through holes and let a number of doughnuts drain over glaze bowl until next ones are ready to do.
1 pound powdered sugar
1 Tablespoon butter
1 teaspoon vanilla
Dash of mace
Enough rich milk to make thin icing
Prepare a mixture of sugar, brown sugar, and cinnamon. Roll a piece of dough to about 18″x9″. Spread dough with butter and sprinkle over some of the sugar mixture. Roll up the dough as for jelly roll. Cut 1 ½” chunks and place in greased pans, pressing down lightly on each chunk. Cover and let raise in warm place until nearly double. Bake at 400 degrees for 20 minutes or until browned. These may be iced with doughnut glaze as soon as they are taken from the oven.
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. Immediately after baking, invert pans over trays and let syrup run down before removing pans.
Let baked goods cool. Wrap or place in large plastic bags and freeze the same day.
Note: This recipe is also quite good using part freshly ground whole wheat flour in place of some of the white flour.