Here's a dough recipe from Katie that can be made either into rolls or into donuts. It's definitely a keeper recipe, she's been making it since Zak was a baby. Katie says the potatoes in the roll keep the rolls soft and moist so that left overs are nearly as yummy as hot out of the oven! I know bread is such comfort food and so I don't think there can ever be enough bread and roll recipes in your repertoire.
Dissolve in 1/2 c. lukewarm water... 3 pkg. yeast
In a separate bowl, mix 2 min..........1 c. hot water
1 c. shortening
1 c. sugar
2 c. mashed potatoes (or instant reconstituted)
1 T. salt
Add....................................3 c. water (potato water is good)
yeast from above
1 1/2 c. dry milk
If you are making donuts then add....1 t. nutmeg
2 T. lemon juice
1 T. lemon rind
And finally add................................14 cups of flour (or enough flour until it cleans the sides of the bowl)
Knead 5 minutes until smooth. Place in lightly greased/oiled bowl and turn to grease top. Allow to raise until double in bulk. (About an hour)
Make sure to cover with damp towel. Punch dough down and roll out into desired shape. Bake at 350 for approx 10 minutes until golden brown.
If you are making spudnuts: Roll out to 1/2" thickness on lightly floured surface and cut with lightly floured doughnut cutter. Place on lightly
greased pan until double in bulk (approx. 30 minutes). Fry in 375 degree oil about 1 minute per side. Drain on paper towel. Glaze while still
warm. Drain on cooling racks with wax paper beneath. Makes approx. 120 spudnuts.
Frankly, I have never made these into doughnuts because the rolls are so delicious! I use this recipe for my ham and cheese roll ups. That is because the left overs are also very tasty the next day! It is also very excellent for cinnamon rolls. Enjoy!