2 egg whites, slightly beaten
1/2 c. oil
1/2 c. sugar
1 pkg. yeast, dissolved in 1/4 c. warm water
1 tsp. salt
1 c. lukewarm water
4 c. sifted all-purpose flour

Stir ingredients together in the order given above. Refrigerate dough at least 12 hours. (Dough may be kept in refrigerator for several days.) Roll dough out to 1/4-1/2 inch thickness and cut into your favorite shape on a lightly floured board and let rise for 2 hours before baking. Bake in a preheated oven at 375 degrees for 10 minutes. Yield approximately 3 dozen.