1 pkg. granular yeast or 1 cake compressed yeast
1 1/2 c. potato water or water
2/3 c. sugar
1 1/2 tsp. salt
2 eggs, beaten
1 c. lukewarm mashed potato (3-4 potatoes)
7 to 7 1/2 c. flour
2/3 c. shortening, melted

Cook potatoes in about 2 cups of water. Cool water from potatoes to lukewarm. Dissolve yeast in lukewarm potato water. Add salt and sugar and stir until completely dissolved. Add eggs, mashed potatoes and about half of flour and beat until almost smooth and elastic and batter will fall from spoon in 'sheets'.

Beat in cooled shortening and remaining flour. Turn dough onto floured board, cover, let stand 10 minutes, then knead until smooth and elastic. Round up and set to rise in a greased bowl, until double in bulk, about 2 hours (in warm place about 80 degrees). Punch down dough, fold over completely and return to bowl, cover and let rise again until not quite doubled in bulk, about 45 minutes.

Punch down, divide into about three parts and roll out on floured board about 1/3 inch thick, cut into 3x4 inch strips, make two slits with knife, twist by putting outside strip into other slit. Lay out on table and let rise until very light about double in size, about 30 minutes; leave uncovered so a light crust will form on the dough.

Drop into hot fat about 365 degrees about 3 minutes on each side until golden brown. Drain on absorbent paper until cool, then dust with powdered sugar if desired.

This dough can also be used for rolls, coffee cake, etc. It can be kept covered in the refrigerator 3 or 4 days. Some can be used same day and rest refrigerated as needed.