Grease 24 small or 18 large muffin cups.

Heat water to 110-115°F. Have all other ingredients at room temperature.

In a separate bowl, stir together remaining flour, sugar, salt and shortening. Mix.

Combine yeast and warm water, stirring until dissolved. Set aside to foam for 5 minutes. Add egg and 1/2 of the flour mixture. Beat on medium speed of mixer for 2 or 3 minutes.

Gradually add remaining ingredients and beat for 2 more minutes, scraping down sides of bowl occasionally. Cover and let rise in a warm place until doubled in volume.

Punch dough down. Batter will be sticky. Spoon batter into prepared muffin cups, filling no more than 1/2 full. Allow batter to rise until it reaches the top (about 30 minutes).

Bake in a preheated 400°F oven for 10 to 15 minutes, or until lightly golden brown. Cool on wire rack.