Ingredients

• 375 oven
• 85 spot until doubled in bulk
• 25 mins until crusty
• 14 equal (pieces)
• 6 roll
• 5 at a time
• 4 qts water
• 4 qts boiling water
• 3 1/2 hrs
• 3 mins
• 2 ends to form a doughnut shape (together)
• 2 eggs
• 2 mins longer
• 1 1/2 primary sourdough batter b
• 1 starter separately
• 1 1/2 c flour
• 5 tb sugar
• 3 tb salad oil
• 2 tb sugar in
• 1 t salt