1/2 c. plus 2 tbsp. milk
2 tbsp. butter (1/4 stick)
1/4 tsp. salt
1 tbsp. (1 pkg.) active dry yeast
2 to 2 1/4 c. all purpose flour
1 egg
1 to 1 1/2 tbsp. garlic powder
1 tbsp. sugar
Oil for deep frying
Garlic salt

Generously oil large bowl and set aside. Pour milk into small saucepan and heat until scalded. Transfer to mixing bowl and add butter and salt. Cool to lukewarm. Add yeast and let stand 5 minutes. Mix in 1 cup flour, beating with wooden spoon until smooth. Blend in egg, garlic powder, and sugar. Beat in remaining flour and knead by hand on lightly floured surface until smooth and elastic, or mix in flour with heavy duty electric mixer fitted with dough hook, beating until dough pulls away from sides of bowl, about 3-5 minutes. Transfer to oiled bowl, cover with damp towel and let stand in warm place until doubled in volume, about 45 minutes.

Turn out on lightly floured working surface. Roll or pat to 1/2 inch thickness. Use small round cutter (about 1 inch diameter, center of doughnut cutter works well) to shape dough. Place on lightly floured baking sheet and let stand 15 minutes.

Meanwhile, heat oil to 350 degrees. Deep fry garlic balls several at a time until golden brown. Drain on paper towels. Sprinkle with garlic salt and serve at once. Makes about 66.