"This recipe has been handed down for four generations. Whenever I make this, it takes me back to when I was a young girl on Grandpa's farm. We loved to toast it and smother it with honey."

• 1/2 cup honey
• 1/2 cup shortening
• 1/2 cup warm water (110 degrees F to 115 degrees F)
• 1 cup quick-cooking oats
• 2 eggs
• 2 (.25 ounce) packages active dry yeast
• 1 tablespoon butter or margarine, melted
• 1 1/2 cups boiling water
• 1 tablespoon salt
• 6 cups all-purpose flour