3/4 c. warm water (110-115 degrees)
1 pkg. active dry yeast
1 tsp. salt
2 1/4 c. sifted Gold Medal flour
1 egg
1/4 c. shortening or butter
1/4 c. sugar

Dissolve yeast in water in mixing bowl. Add sugar, salt and 1/2 flour. Beat thoroughly for 2 minutes. Add eggs and shortening. Then beat in gradually, remaining flour until smooth. Let rise in bowl 40-50 minutes in warm place. Stir down batter and drop into greased muffin cups. Let rise another 30 minutes, until double in bulk. Bake 10 minutes in preheated 425 degree oven. Makes 1 dozen.