2 tbsp. soft shortening
1 c. warm water (not hot)
1 tsp. salt
1 egg
1 pkg. active dry yeast
2 tbsp. sugar
2 1/2 sifted all-purpose flour
Poppy or sesame seeds, optional

In large bowl dissolve yeast in water. Stir in sugar, half the flour, all the salt. Beat until smooth. Add egg and shortening. Beat in remaining flour until smooth. Scrape down sides of bowl with paddle scraper. Cover. Let rise until double in size, at least 45 minutes. Grease muffin tins. Punch dough down, turn out on floured board. Press dough flat, cut with biscuit cutter or make rolls. Let rise again. Brush with melted butter and sprinkle seeds on top. Bake in preheated oven, 400 degrees, for 15-20 minutes. Makes 12-18 rolls.