How do you make a good dough for deep fried bread, ("BeaverTails, "Elephant Ears")?

I am looking for good recepies for dough for "BeaverTails", "Elephant Ears", "Fried Dough". Have searched the net and found some, but they just aren't right. How do you make the dough so that...you know if you pull it apart when it's cooked it's kinda fluffy and elasticy and chewy at the same time. Soda or yeast which is better for making it rise? How long do you have to knead it? Does it matter? What is the difference if i knead it for 5 minutes or 15 minutes? Why is the dough always so different after refrigeration? Why when i add yeast and let it sit it sometimes expandes like a ballon and sometimes seems to do almost nothing at all?, Do you keep adding flour to the dough mixture until it doesn't stick to your hands?, How flat do you roll it out before putting it in the oil? High glutton flour or regular flour which one should i use? Why?, Is there a cookbook on how to make different types of doughs? Please help. Thanks

How do you make a good dough for deep fried bread, ("BeaverTails, "Elephant Ears")?
Try frozen roll dough. Thaw it out first.
Reply:i find frozen dough works and cooks as well as homemade dough