2 teaspoons active dry yeast
4 teaspoons white sugar
4 eggs
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon yeast extract
1 cup warm milk
2 cups whole wheat flour
1 1/2 teaspoons dry mustard
1 teaspoon dried oregano
1/4 teaspoon salt
1 teaspoon white sugar
1 teaspoon dried oregano
In a small bowl, dissolve yeast and sugar in warm milk. Let stand until creamy, about 10 minutes.
In a medium bowl, dissolve yeast extract, cornstarch and salt. Mix in the milk mixture and yeast mixture, mixing well. Form dough into 1 inch balls, wrap in waxed paper and place on ungreased cookie sheets. Chill overnight.
Preheat oven to 350 degrees F (175 degrees C).
When the cookies are cool, press the butter on the parchment paper, leaving a small indentation in the top. In a small bowl, transfer yeast mixture to a separate small bowl and stir in the yeast mixture. Cover dough and let rest in refrigerator.
Place plain nonstick skillet over medium heat. Brush grease onto cookie sheets. Bake for 7 to 8 minutes in the preheated oven, until golden brown. Transfer to a large bowl and sprinkle with flour. Mix cornstarch mixture with 1/2 teaspoon salt, turn stiffly and add the yeast mixture. Make a depression in the center of the dough.
Roll out each cookie to 1/4 inch thickness. Stir together the flour and remaining 1/2 teaspoon salt and spread the mixture over the cookie sheets. Roll the dough into a spiral, place within the hole in the center of each cookie and pinch to seal completely.
Bake for 1 hour in the preheated oven, or until completely browned. Allow cookies to cool on baking sheets.