1 c. warm water
1 pkg. active dry yeast
2 tbsp. sugar
2 1/4 c. flour
1 tsp. salt
1 egg
2 tbsp. shortening

Dissolve yeast in water. Stir sugar, half of flour, and salt into yeast. Beat well with spoon until smooth. Add egg and shortening. Beat in remaining flour until smooth. Scrape sides of bowl and cover with cloth. Let rise in warm place until double, about 30 minutes.

Grease 12 large muffin cups. Stir down raised dough and spoon into muffin cups filling to 1/2 full. Again let rise in a warm place until dough reaches top of muffin cups, about 20 to 30 minutes. Heat oven to 400 degrees. Bake 15 to 20 minutes.

Variations: Sprinkle sesame seeds on top of rolls when dough is spooned into muffin cups.