• Mix together well the sugar, potatoes, lard, eggs, and salt.
• Dissolve the yeast in 1 cup warm water; then add that to the above mixture.
• Stir in about 3 cups of flour.
• Add the remaining 2 cups flour while kneading.
• Knead until the dough is no longer sticky but moist.
• Let rise until doubled.

For Potato Buns:

• Roll out dough to a ¾”–1” thickness.
• Cut into bun shapes with a jar or doughnut cutter (or clover leaf—or crescent-shaped cutter) and put on greased cookie sheets about 2-inches apart.
• Let them rise until puffy but not doubled (they should not be touching).
• Brush with milk.
• Bake at 325° until lightly golden brown, about 12 minutes.
• Makes about 3 dozen

For Doughnuts:

• Roll out dough to a ½” thickness.
• Cut out with a doughnut cutter; then place on clean towels laid over cookie sheets or boards.
• Let rise until almost double; then fry in fat, heated to 350°–375°, about 4 inches deep.
• Keep fat at that temperature throughout the frying.
• Turn doughnuts once while frying, when they turn golden brown.
• Makes about 31/2 dozen

Doughnut Glaze

• Heat together just until butter is melted and milk is warm.
• Glaze while doughnuts are hot.