1 cup all-purpose flour
1/2 teaspoon salt
1 cup shortening
4 cups rolled oats
4 eggs
1 (12 ounce) package soft bread cubes
1/4 cup evaporated milk
Preheat the oil in a large saucepan over medium heat. Add flour and salt; stir until smooth. Gradually stir in salt, shortening and water until dough pulls away from the sides of browned cookie sheets. Remove from the oven, stand in a prepared rectangle 12x16 inch baking pan and carefully pull dough from the bottom of the pan. Let cool 10 minutes. Grease the bottom of the dough pan by covering it with aluminum foil or parchment paper and leaving room in the pan for the cookie sheets. Make two long thin cuts, 7 6x1 inch strips, parallel to the long axis of the pan with short sides. Make four long, sharp cuts through the greased surface. Reserve 1 inch of the dough by pressing dough down into the prepared pan. Buttons will be sticky. Divide dough strips, and cut them into 2 inch long pieces. Press off excess dough and press 1 inch down into the prepared pan.
Fry the muffin pieces until golden brown, tossing frequently with wire rack set upside down. Cool on wire racks. Cool completely, about 1 hour.
In a bowl, whip eggs, into the cooled cooled muffin dough mix, until smooth and creamy. Whisk in bread cubes, milk and reserved dough. Refrigerate 10 minutes before serving.