1 pkg. active dry yeast
1 c. warm water (not hot - 100 to 115 degrees)
2 tbsp. sugar
2 1/4 c. Gold Medal flour
1 tsp. salt
1 egg
2 tbsp. soft shortening

In mixing bowl, dissolve yeast in water. Measure flour by dip-level-pour method. Stir sugar, half of flour and salt into yeast. Beat with a spoon until smooth. Add egg and shortening. Beat in rest of flour until smooth. Scrape down sides of bowl and cover with cloth. Let rise in warm place (85 degrees) until double, about 30 minutes. If kitchen is cool, place bowl on a rack over a bowl of hot water and cover completely with a towel.

Grease 12 large muffin cups. Stir down raised dough. Spoon into muffin cups, filling them 1/2 full. Again let rise in a warm place until dough reaches top of muffin cups, 20 to 30 minutes. Heat oven to 400 degrees (moderate hot). Bake 15 to 20 minutes. Makes 12 rolls.