1/4 c. shortening or butter
1/2 tsp. nutmeg
2 pkgs. active dry yeast
1/4 c. warm water
4 1/4 c. sifted flour
1/4 c. instant powdered cream
1/2 tsp. oregano
1/2 tsp. basil
1/4 c. sugar
2 tsp. salt
2 eggs, beaten
1 c. water

Melt shortening. Add herbs and cool. Dissolve yeast in warm water; stir in cooled shortening mixture. Add 2 cups flour, instant cream, sugar, salt, eggs and water. Beat well. Gradually add the rest of flour. Knead for 5 minutes, adding more flour as needed. Place in greased bowl and place in warm place; let rise until double in bulk. Roll out. Cut with round cookie cutter. Arrange in pans; brush tops with melted butter. Let rise again. Bake in 350 degree oven until golden in color, about 15 to 20 minutes