3/4 c. warm water
1 pkg. yeast
4 tbsp. oil
1 tbsp. sugar
1/2 tsp. salt
2 eggs
3 1/2 c. flour, approx.

Measure water into large warm bowl. Sprinkle in yeast and stir until dissolved. Add oil, sugar, salt, eggs and 2 cups flour. Beat until smooth. Add enough flour to form soft dough. Turn out onto lightly floured board and knead until smooth and elastic, about 8-10 minutes.

Place in greased bowl, turning to grease top of dough. Cover and let rise in a warm place until doubled in size, about 1 hour. Punch down and turn out onto a lightly floured board. Roll out dough and spread filling over dough like a jelly roll. Cut into 1 inch pieces and close up ends with fingers.

Place on a greased cookie sheet. Cover and let rise in warm place, free from draft, until double in size, about 30 minutes. Brush with oil and bake at 375 degrees for 20-30 minutes.

Filling can be mashed seasoned potatoes, meat or whatever leftovers you may choose to use. Knishes can be frozen after baking.