Tatonuts - yeast

Method

• Lightly grease 2 baking sheets. In a large bowl, dissolve 1 Tbsp. yeast in 1/2 c. warm water. Stir in eggs and butter. Add sugar, potato flakes, and milk. Blend well. Add 1/2 cup melted butter. Add 4 1/2 cups Hot Roll Mix and stir thoroughly. Add additional hot roll mix to make a soft, but not too sticky dough. Turn out on a lightly floured surface. Knead about 5 minutes until dough is smooth and satiny. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Punch down. On a lightly floured surface, roll out dough about 1/4 inch thick. Cut with a floured doughnut cutter. Place on prepared baking sheets. Cover and let rise until doubled in bulk, about 30 to 40 minutes. Fry doughnuts in 1/2 inch of 375 deg. oil about 1 minute on each side, until golden brown. Drain on paper towels. While still warm, brush doughnuts with Vanilla Glaze. Makes about 30 doughnuts.