Pour hot milk over oleo, sugar, and salt in a large bowl, cool to lukewarm.
Add yeast dissolved in tap water.
Add the eggs and one-half the flour.
Stir in the remainder of the flour and mix until the dough can be handled easily.
Grease the dough and place in a greased bowl, cover and put in the refrigerator.
This will keep 4 or 5 days.
When ready to use, cut off the amount of dough needed, put on floured board and roll 1/2 inch thick.
Cut into squares or rounds so that the ends meet and place on a greased baking sheet.
Let rise in a warm place for 2 hours.
Bake in a moderate hot oven 400° for 20 minutes.