Doughnuts/Sweet Rolls

Doughnuts/Sweet Rolls

1 cup hot water
¼ cup margarine or shortening
1/3 cup powdered milk
¼ cup sugar
1 egg
1 tablespoon yeast
1 teaspoon salt
3 ½ to 4 cups flour

Pour hot water over margarine or shortening, then add yeast. Mix dry ingredients in a separate bowl, then add to water, margarine and yeast. In an oiled bowl, cover dough and place in a warm location (not too warm though, the yeast won’t rise if it’s too warm). Let rise until double in volume, then punch down and let rise again. Punch down a last time.

-For Doughnuts:
Flour board and roll dough out 1/3 inch thick, cut out rounds with a wide mouthed cup or jar lid, also dusted with flour. Place off to the side and let rise one more time, until double in size. In a deep frying pan, heat vegetable oil to 375 degrees. Brown on doughnuts on both sides, remove, and place on paper towels to drain.

-For Sweet rolls:
Flour board and roll dough out 1/3 inch thick in the shape of a rectangle. Staying about a ½ inch away from the edge of the rectangle, add the following ingredients in a layer-like fashion evenly.

½ cup sugar
4 tablespoons butter, melted
2 teaspoons cinnamon
¼ cup raisins

Roll the rectangle so the longest side becomes the swirl in the middle. With a knife, cut the dough log into ¾ inch thick rounds and place on a greased baking sheet. Let rise until about double in size, then place into the oven at 375 degrees for 20 to 25 minutes.