1 pkg. active dry yeast
1 c. warm water
2 tbsp. sugar
1 tsp. salt
1 egg
2 tbsp. shortening
2 1/4 c. flour

Grease a 12 cup muffin tin. Dissolve yeast in warm water in large bowl. Add sugar, salt, egg, shortening and 1 cup of the flour. Beat until smooth. Stir in remaining flour, continue stirring until smooth. Scrape batter from side of bowl. Cover, let rise in warm place until double, about 30 minutes. Stir down batter. Spoon into 12 muffin cups, filling each about 1/2 full. Let rise until batter reaches top of cups, 20 to 30 minutes. Bake 15 minutes at 400 degrees. Makes 12 rolls.