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FLUFFY QUICK ROLLS 
1 1/2 c. warm water
2 pkg. dry yeast
1/4 c. sugar
3/4 tsp. salt
1 egg
4 c. sifted flour
1/3 c. Crisco

Mix warm water and yeast in large bowl. Add 1/2 of the flour with mixer, beat. Add sugar, salt, egg and shortening. Mix on medium speed until smooth. Stir in the rest of the flour, by hand, stir well. Cover with foil and let rise 30-50 minutes. Stir down. Put in greased muffin tins. Let rise again. Bake at 425 degrees for 10-15 minutes until golden brown on top.
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