Instructions: Turn out onto floured board and knead until satiny. Let rise in warm place until doubled in bulk. The dough then may be used to form doughnuts, cinnamon buns, sticky buns, or dinner rolls, which are covered and left to rise until not quite doubled.

The doughnuts then are fried in hot shortening at 375 degrees. When drained and while still hot, they are dipped into a glaze of ones choice and a chopstick is inserted through the holes so a number of doughnuts drain over the bowl of glaze until the next doughnuts are ready to be dipped.

The cinnamon buns, sticky buns, and dinner rolls are baked at 400 degrees for approximately 8 minutes on the lower oven rack, then shifted to the upper rack for approximately another 8-10 minutes.

Coffee cake may be made by putting leftover bits of dough into a greased pan. Dab or punch holes in the dough, spread with butter, and sprinkle sugar and cinnamon on top. Let rise until not quite double, then bake as described in the paragraph above.

When I make this wonderful potato dough, I divide it into fourths and make a batch each of doughnuts, cinnamon buns, sticky buns, and dinner rolls, and create a coffee cake with the leftover dough scraps.

The yield of the productive day may be frozen after the baked goods have cooled. Wrap them well and place in large plastic bags.

(Edna Ruth Byler, Akron, PA, was widely known through the early lean years for baking classes she held, teaching her master recipe)

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