1 package active dry yeast
1 1/4 c. warm water
2 tbsp. soft shortening
2 tsp. salt
2 tbsp. sugar
2 to 3 tbsp. instant minced onion
3 c. sifted enriched flour

Dissolve yeast in warm water. Add shortening, salt, sugar, onion and half the flour. Beat 2 minutes medium speed on mixer. Scrape sides and bottom of bowl frequently. Add remaining flour; blend in with spoon until smooth. Scrape batter from sides of bowl. Cover and let rise in a warm place until double in bulk (about 30 minutes). Stir down batter. Spoon batter evenly into grease muffin pan, filling half full. Let rise in warm place until batter reaches 1/2 inch from top of pans (about 40 minutes).

Bake in moderate oven at 375°F for 20 to 25 minutes, depending on size of pans, or until brown. To test, tap top crust; it should sound hollow. Immediately remove from pans to rack. Brush tops with melted butter or shortening. Do not place in direct draft.

Makes 9 to 12 rolls.