In large bowl beat eggs and sugar. Stir in buttermilk, cereal, flour, oil, baking soda and salt. Mix well. Refrigerate at least six hours before using. Can be stored in refrigerator six weeks. Bake at 400° for 15-20 minutes. Makes 5-6 dozen. You could add nuts, dates, pineapple, etc.

From the kitchen of Sandi Smith

Whip egg whites until stiff and set aside. Put all other ingredients into bowl of bread maker. Select French Bread and push "Start". Once all ingredients are mixed and moist, dump in the egg whites and proceed as instructed by bread maker.

Measure flour into a medium bowl and set aside. Pour eggnog into mixer bowl. Set the bowl over barely simmering water in a large pot. The water should not touch the bottom of the bowl. Allow the eggnog to warm to 100°. Sprinkle the yeast over the surface of the warmed eggnog and gently stir. Allow the yeast to soften and bubble for five minutes. Add 2 1/2 cup of flour to the eggnog. Beat 2 minutes on medium speed. Stir in the remaining flour and beat for 3 minutes. Mixture will be sticky. Cover dough with a greased sheet of waxed paper and set in warm place. Allow dough to rise until doubled. Dump dough onto a generously floured surface. Work flour in until dough is easier to handle (less sticky). Divide into two parts. Roll each part into a rectangle. Brush with melted butter and sprinkle with cinnamon sugar. Roll up and curve into a circle. Place in greased round cake pan and make slices where you will break rolls apart. Let raise and bake at 350° for 30 minutes. When baked drizzle with maple flavored powdered sugar glaze.