3 tbsp. soft shortening
1 1/2 pkg. yeast
1/3 c. sugar
1 c. warm water
1 tsp. salt
2 1/2 c. flour
1 egg

Dissolve yeast in water. Stir in sugar, salt and half of the flour. Add egg and shortening. Beat in remaining flour. Scrape down side of bowl and cover to let rise, about 3/4 hour.

When doubled in size, turn out on floured board. Roll out. Cut in biscuit sizes. Place in buttered muffin pans (or bundt pan as "pull apart" bread).