Instructions: Heat oven to 425 F. Dissolve yeast packages in lukewarm water. Cream together butter or shortening, sugar or honey, salt and eggs. Slowly add flour.

Mix well and then turn out onto floured board and add 1 cup of flour while kneading on the board. Let rise, then punch down. Use immediately or store in refrigerator for up to two days. Roll into 1 inch balls and put three in each muffin tin, or roll dough out, cut into triangles, then roll into crescents.

Bake 425 F for 15 minutes.

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