1 pkg. active dry yeast
1 c. warm water
1/2 c. sugar
1/2 c. shortening
1 egg
1/2 tsp. salt
4 to 4 1/2 c. all-purpose flour, divided
6 tbsp. butter, melted

In mixing bowl, dissolve yeast in warm water. Add sugar, shortening, egg, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled. Punch dough down. Turn onto a lightly floured surface. Shape into 1 1/2-inch balls. Dip the balls in butter and arrange in greased 9-inch fluted tube pan. Drizzle with remaining butter. Cover and let rise until doubled.

Bake at 350°F for 35 minutes. Cool 5 minutes. Invert on serving platter.