3/4 c. milk
1/2 c. sugar
1 stick butter
1/2 c. warm water
2 pkg. yeast
1 egg
4 c. unsifted self-rising flour

Scald milk and stir in sugar and butter until butter melts, cook until lukewarm. Measure warm water into large warm bowl and sprinkle in yeast and stir until dissolved. Stir in lukewarm milk mixture, eggs and half of flour (2 cups). Beat with mixer until smooth and stir in other flour and cover tightly with foil and refrigerate for 2 hours before using or keep up to 3 days before using. Fry in fat. Sprinkle wax paper with flour before rolling out. Cut and let rise for 1 hour before cooking. Yield: 24.

ICING:

2 c. confectioners' sugar
Vanilla
Milk

Mix until this. dip while hot.