1 1/2 c. warm water, 110-115 degrees
2 pkgs. red star special active dry yeast
4 c. sifted all purpose flour
1/4 c. sugar
1/3 c. soft shortening
1 1/2 tsp. salt
1 egg

Pour warm water into a large mixing bowl. Add yeast. Let stand a few minutes then stir to dissolve. Add 1/2 of the flour, sugar, salt, soft shortening and egg. On medium speed beat until smooth. Now add the remaining ingredients. Mix until flour disappears. It will take about 1 to 1 1/2 minutes. Be sure to scrape sides of bowl to get all the flour in the mixture. Cover with wax paper and set in warm place to allow dough to raise to double in size. It will take about 30 minutes.

Meanwhile, grease 1 1/2 dozen large muffin cup pan. Stir dough for about 20 to 25 strokes with spoon. Place in muffin pans filling each cup 1/2 full. Place in warm place again to let rise until batter reaches top of pan. Bake for 10 to 15 minutes or until golden brown.