GERMAN ROLL KUCHEN

        Beat 2 eggs.

        Add 1/2 c. melted shortening or oil;

        1/2 c. milk; 2 t salt. Set aside.

        In a large bowl put 2 2/3 c. sifted flour.

        Make a well in the center. Add liquid ingredients and starting in the center, beat with a large slotted spoon until flour is blended.

        Lightly flour breadboard, toss dough on board and knead smooth. Add more flour if necessary.

        Roll dough out to about 1/8 inch thickness. Cut into strips 3 by 5 inches.

        With the tip of a table knife make several punctures in each slice (this makes puffy cruller when frying).

        Fry in hot oil until brown on one side. Turn and brown on other side. Drain and serve warm.