2 pkg. dry yeast (dissolved in 1 c. lukewarm water)
2 eggs
1 tsp. salt
2/3 c. sugar
6 c. flour
1 c. Crisco (oil or solid)

Mix above ingredients and add 1 cup boiling water gradually; mix well. Let rise and double in bulk in warm place or refrigerate overnight. Roll out on well floured board; roll out 1/8 inch thickness, cut into 1 1/2 x 5 inch strips. Dip each piece in melted butter.

Bricklayer strips in Jello ring mold or Bundt pan. Makes 3 rings. Let rise again in warm place 1 1/2 hours or until doubled in bulk. Bake at 350 degrees for 30 minutes or until top is brown.