2 egg whites, beaten (I use whole egg)
1/2 c. oil
1/2 c. sugar
1 pkg. yeast dissolved in 1/4 c. warm water
1 tsp. salt, optional
1 c. lukewarm water
4 c. unsifted all-purpose flour or whole wheat flour

Stir ingredients in the order given above. Refrigerate dough at least 12 hours. (Dough may be kept in refrigerator several days.) Roll dough into your favorite shape on a lightly floured board and let rise 2 hours before baking. (I don't roll dough.) Bake at 375 degrees for 10 minutes. Makes 3 dozen.