1 pkg. yeast
1/4 c. shortening
1 1/4 tsp. salt
2 tbsp. sugar
1 c. boiling water
1 egg
2 3/4 c. flour, sifted

Dissolve yeast in 1/4 cup lukewarm water. Place shortening, salt, sugar in bowl and pour the boiling water over all and stir. Let cool until lukewarm and then add dissolved yeast. Beat in 1 egg with a wire whisk and stir in enough flour to make a soft dough. Place the dough in large bowl, cover and refrigerate. Dough will triple in bulk. Chill from 2 to 12 hours. The dough will keep for a few days.

When ready to use, pinch off small pieces with greased hands and place in greased muffin pan, filling about 1/3 full. Brush with melted butter. Cover and let rise for about 2 hours in warm place. Bake at 425 degrees for 20 minutes.