1 package active dry yeast
1 cup warm water (105 to 115°)
2 tablespoons sugar
1 teaspoon salt
1 egg
2 tablespoons shortening
2-1/4 cups all-purpose or unbleached flour
Dissolve yeast in warm water in large mixer bowl. Add sugar, salt, egg, shortening and 1 cup of the flour. Beat until smooth. Stir in remaining flour; continue stirring until smooth. Scrape batter from side of bowl. Cover; let dough rise in warm place until double, about 30 minutes.
Stir down batter. Spoon into 12 greased large muffin cups, filling each about 1/2 full. Let rise until batter reaches tops of cups, 20 to 30 minutes.
Heat oven to 400': Bake 15 minutes.
1 dozen rolls.
* If using self-rising flour. omit salt.
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