1 1/4 c. water
1/4 c. shortening
3 tbsp. sugar
1 tsp. salt
1 pkg. dry yeast
1 egg, beaten
3 1/2 c. all-purpose flour

Combine water, shortening, sugar, and salt in a small saucepan; cook, stirring constantly, until shortening melts. Let cool to lukewarm (105 to 115 degrees). Dissolve yeast in mixture. Add egg; mix well. Stir in flour. Spoon dough in greased muffin pans, filling 1/2 full. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Bake at 425 degrees for 12 to 14 minutes or until golden brown. Yield: 15 rolls.