1/2 cup shortening
1/8 cup sugar
1 cup warm water
1 egg
1 pkg active dry yeast
pinch of salt
flour to make a stiff spoon batter

Mix in order given. Put into greased muffin tins and let rise about 3 hours or until doubled.

Note: A stiff spoon batter is a batter that will hold small peaks when the top of the mixture is stirred up with a spoon, but not as heavy as a dough, and is similar in consistency to a cake batter.

Bake at 350°F for 25 minutes, or until done.