1 c. Crisco
1 c. boilign water
2 slightly beaten eggs
3/4 c. sugar
1 tsp. salt
6 c. flour, sifted
2 sticks butter
2 pkg. dry yeast
1 c. lukewarm water

Add yeast to lukewarm water; set aside. Add Crisco to boilign water; melt and cool. Add eggs to yeast mixture, then add the Crisco and water mixture, sugar and salt.

Next, add 3 cups of flour; mix well. Add the last 3 cups of flour, mixing well. Put 1 teaspoon oil in a large bowl. Dump the mixture on a floured board and work with hands until dry enough to handle. Flip upside down in bowl to get both sides oily.

Place sheet of paper over bowl; let rise in a warm place until double. Dump on a floured board and knead 50 times using a little flour on it. Divide. Roll out 1/2 of dough until 1/4 inch thick. Cut in strips and cut strips in 2 or 3 inch pieces.

Melt butter; spray Bundt pan with Pam. Dip dough strips into butter and place in crisscross manner long way in pan. Bake at 350 degrees for 30-45 minutes. Serves 15 or more. Use the other 1/2 dough later; store in refrigerator.