Scald the milk. Add the margarine, sugar, salt and cold water.
Cool to lukewarm and put in a large bowl.
Add the crumbled yeast and eggs.
Gradually add 2 cups flour, stirring well, then continue adding flour until you have added 12 cups (6 cups for a half batch) in all, or until the dough is the correct consistency to work.
Cover with a damp cloth and let set in a warm place to rise until doubled in bulk.
Roll out on a floured board and cut into strips.
Fold in long pieces of pepperoni and let rise again.
Place on greased pans and bake until golden brown, then glaze with butter.
Notes
Amounts in parentheses on her card are for a half batch; they are listed in the ingredient notes.