1 pkg. dry yeast
1/4 c. sugar
1 tsp. salt
1 beaten egg
1/4 c. water
1/4 c. shortening
1 c. milk, scalded
3 1/2 c. sifted flour

Soften yeast in warm water in large bowl. Combine sugar, shortening and salt and stir in hot milk. Cool to lukewarm. Add softened yeast, egg and 2 cups of flour, beat well. Gradually add remaining flour or enough to make a soft dough. Cover, let rise in warm place until double, about 1 1/2 hours.

Then punch down. Refrigerate for several hours. Lightly flour surface. Roll the dough to 1/4 inch thick. Cut rounds of dough with 1 3/4 inch cutter. Shape into small balls, 3 should fill a greased muffin cup. Brush with melted butter. Cover and let rise again until double, 25-30 minutes. Bake at 400 degrees for 10-12 minutes.