2 pkg. yeast
2 c. warm water
3/4 c. melted shortening or butter
3/4 c. sugar
1 1/2 tsp. salt
7 c. all-purpose flour
2 eggs
2 sticks butter (use to dip dough in)

Dissolve yeast in water. Add sugar, salt, eggs, shortening and 3 1/2 cups flour. Beat real well. Add the remaining flour; knead 10 minutes.

Divide dough and roll 1/4-inch thick on lightly floured surface and cut like dumplings. Dip each piece in melted butter and drop into Bundt pan, helter skelter. Let rise until double in bulk.

Bake at 350°F for 30 to 40 minutes. Turn out on plate and serve hot. No need to slice, just pull apart.

Remaining dough can be refrigerated or frozen for later use. Any good yeast dough can be used.

Makes 2 pans.