1 1/2 c. warm water
2 pkg. dry yeast
4 c. sifted all purpose flour
1/4 c. sugar
1 1/2 tsp. salt
1/3 c. soft shortening
1 egg

Pour the warm water into a large mixing bowl, and add the yeast. Let stand a few minutes, then stir to dissolve. Add half the flour, sugar, salt, soft shortening, and egg. Start the mixer on medium speed (or beat by hand) and beat until smooth 1 1/2 to 2 minutes. Stop mixer, add the rest of the flour and stir in by hand until the flour disappears. It will take about 1 to 1 1/2 minutes. Scrape down batter from sides of bowl. Cover bowl with waxed paper and let rise in a warm place until doubled, about 30 minutes.

Meanwhile grease 1 1/2 dozen large muffin cups. Stir down batter in 20 to 25 strokes and spoon into muffin cups, filling 1/2 full. Let rise in warm place until batter reaches tops of muffin cups, 20 to 30 minutes. Bake for 10 to 15 minutes in hot oven (425 degrees) or until well browned on sides and tops. Remove from pans and cool on racks.