Melba Hodge – From the files of Rose Baxer

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 2 packages yeast
• 2 cup warm water
• 3 cup plain flour
• 1/2 cup sugar
• 1/2 cup Crisco®
• 1 1 /2 tsp salt
• 2 eggs (optional)

Mix yeast with warm water. Mix other ingredients, add yeast. Let rise double in size. Make out in small balls.

Cook for 20 minutes with foil tent at 300 degrees. Remove tent and increase oven to 375 degrees. Cook until brown.

Dough keeps well in refrigerator.

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