3/4 c. milk
1/4 c. sugar
1 t. salt
1/4 c. margarine
1/4 c. warm water
1 pkg. yeast
1 egg, beaten
3 1/4 c. flour
Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Add lukewarm mixture, egg and half of flour.
Beat until smooth. Stir in enough additional flour to make a soft dough. Turn dough out onto a lightly floured board. Knead until smooth and elastic, about 10 minutes.
Place in bowl, cover and let rise until double. Punch down, roll out to about 1/2″ thick and cut. Place on floured sheet pans. let rise until double in size. fry in Wesson oil.
Dip in glaze; 2 c. powdered sugar, 1/3 c. milk and 1 t. vanilla