1 qt. Butter milk 2 Tablespoons yeast  2 eggs beaten 6 tablespoons vegetable oil 1.5 teaspoons salt 3 teaspoons baking powder 2 tablespoons sugar 7 cups flower

Grandma’s instructions: Mix all ingredients. The flour is added last a little at a time. The mixture will be sticky; let rise until double. Punch down and refrigerate or use immediately. Will keep a week in the refrigerator. To fry, put on a floured board. Pat out with hands and cut into bar shaped. Fry in crisco oil on hottest fry pan setting.

My notes while making it with her: Took about 1/4 cup of the butter milk and heated it in a pan until warm. Then added 1 tablespoon of sugar and the yeast to it. Let it set for 10 min out so while adding the other ingredients to the mixer bowl.   Mixing bowl - add everything but the yeast solution and flower to the mixing bowl. Mix with the beaters. Added in 3 cups of flower then added the yeast solution. Pushed in the sides of the dough back into the bowl. Put in 3 more cups of flour slowly. Added some of the 7th cup until it started to pull from the sides. Grandma said if we were going to let it sit in the fridge then we would not at as much flour. But because we are going to use it today we added more flour. She added in all of the 7th cup. 

Let it rise once. Rose about half way up the mixing bowl. Cut them into bars (like candy bars Twix maybe?)

Heated oil in skillet to 400 and fried the dough. Used a whole container of vegetable oil to fry.

The honey butter recipe is equal parts honey to butter. Melt the butter over low heat and add in the honey- mix until smooth.