1 c MILK
1 pk YEAST
1 1/2 c FLOUR
1/4 c SUGAR
1 1/2 ts SALT
2 ea EGGS
1/3 c BUTTER
1 x FLOUR
SCALD MILK, COOL TO LUKEWARM. ADD YEAST AND LET DISSOLVE. ADD 1 1/2 CUPS FLOUR – BEAT THOROUGHLY – COVER AND LET STAND TILL LIGHT. ADD SUGAR, SALT, EGGS, BUTTER AND ENOUGH FLOUR TO MAKE A SOFT DOUGH. KNEAD UNTIL SMOOTH AND ELASTIC. LET RISE TILL DOUBLED IN VOLUME IN A WARM PLACE. ROLL TO 1/3″ THICK AND CUT WITH A DOUGHNUT CUTTER. COOK IN FAT AT 310 F. UNTIL GOLDEN. GLAZE WITH POWDERED SUGAR MIXED WITH MILK. (1 C SUGAR AND 3 TABLESPOONS MILK) OR DIVIDE DOUGH AND SHAPE INTO ROLLS. PLACE ON BAKING SHEET AND LET RISE TILL ALMOST DOUBLED IN SIZE. BAKE AT 350 F. FOR ABOUT 15 MINUTES OR UNTIL LIGHTLY BROWNED.