1 pkg. yeast
1/4 c. lukewarm water
1/4 c. shortening
1 1/4 tsp. salt
3 1/2 tbsp. sugar
1 c. boiling water
1 egg
3 1/2 c. flour

Dissolve yeast in 1/4 cup lukewarm water. Put shortening, salt, and sugar in mixing bowl. Add boiling water and stir until ingredients are dissolved. Let cool. When lukewarm add yeast. Add beaten egg. Mix well then add flour and beat until smooth. Put dough in a large greased bowl (best greased with butter). Cover with a plate. Refrigerate 2 to 24 hours. When ready to prepare rolls, pinch off dough, and shape into small balls, dip in melted butter. Put 3 or 4 balls in each greased muffin ring. Let rise in warm place for about 1 hour. Bake 20 minutes at 425 degrees until golden on top.