Potato Buns

2 packages yeast 1 cup warm water 1 cup sugar 1 cup mashed potatoes

1/2 cup vegetable oil 3 eggs beaten 1-1/2 teaspoon salt 5 cups flour

Directions:
Sprinkle yeast over 1 cup warm water and set aside until dissolved. Combine sugar, potatoes, oil, eggs and salt in a large bowl. Beat well with electric mixer. Add yeast mixture. Stir in flour little by little, kneading the dough when it becomes too stiff for a mixer or spoon. When dough is soft and smooth, place in a greased bowl. Turn the dough over so the greased side is up and let it rise in a warm, draft-free place.

When the dough has doubled in size, punch it down and allow it to rest for ten minutes. Then roll out the dough to 1-inch thickness. Cut the dough with a round cutter. (A can with both ends cut out works well if you don't have a biscuit cutter.) Place buns in greased baking dish and allow to rise. Brush with milk. Bake at 325° about 12 minutes or until buns are lightly browned.

Variation:
Roll out dough to 1/2-inch thickness. Cut with a doughnut cutter. Lay doughnuts on clean towels and let them rise until almost double. Cook them in hot oil (350° to 375°) about 4 inches deep. Turn doughnuts once during cooking. When browned, remove from oil and allow them to drain on a pad of paper towels. Dust with powdered sugar while still warm.