1 c. Crisco
2/3 c. sugar
1 tsp. salt
2 eggs, beaten
2 pkgs. granulated yeast, dissolved in 1 c. lukewarm water
6 c. plain flour
1 c. boiling water

Cream together 1 cup Crisco, 2/3 cup sugar and 1 teaspoon salt; add 1 cup boiling water - let cool - then add 2 eggs and yeast mixture. Beat until well mixed, then add 6 cups plain flour mixing by hand. Cover tightly and refrigerate for several hours. Roll into small marble sized balls, putting 3 balls into each greased muffin tin. Let rise 1 1/2 to 2 hours before baking at 400 degrees until browned; 10 to 15 minutes.

These may be frozen after rising time by putting into 200 degree oven for 5 to 8 minutes or until firmly set; slip into freezer until frozen, remove from muffin tin and place in plastic bag. When ready to serve, remove from freezer, allow to thaw for about 20 minutes on cookie sheet before putting into oven for browning.