6 c. bread flour
2 pkg. yeast
1 c. lukewarm water
1 c. corn oil (no cholesterol)
1 c. boiling water
1/2 c. or less sugar
1 1/2 tsp. salt (optional)
2 eggs, beaten or Eggbeaters
1/2 c. corn oil (to dip bread into) or butter

Dissolve yeast in lukewarm water. In a large mixing bowl, pour boiling water over corn oil. Add sugar, salt, eggs and flour 2 cups at a time and dissolved yeast. Add the rest of the flour. Mix well.

Cover and refrigerate overnight. Divide dough in half, knead with a little more flour. Roll out as thin as you can, 1/4 inch thick, if possible. Cut with small biscuit cutter or doughnut hole cutter. Dip into the 1/2 cup of oil.

You can use angel cake or bundt pan. They may be stacked 2 or 3 high. They are great to put in biscuit pans, one layer. Set aside and let rise 3 or 4 hours. Bake at 325 degrees for about 25 minutes or until brown on top and bottom.