3/4 cup milk
1/4 cup sugar
1 teaspoon salt
1/4 cup shortening
1/2 cup lukewarm water
2 teaspoons sugar
2 package fast rising active dry yeast
1 egg
2 cups sifted all-purpose flour
Scald milk; stir in 1/4 cup sugar, salt and shortening. Cool to lukewarm. While liquid cools, measure lukewarm water into large warmed mixing bowl. Stir in two teaspoons sugar. Sprinkle yeast on top. Let stand 10 minutes, then stir well. Add lukewarm mixture. Stir in beaten egg and flour. Batter will be stiff. Beat 2 minutes or until smooth and elastic. Scrape down sides of bowl. Cover; let rise in warm place, free from draft, until doubled in bulk, about 40 minutes. Preheat oven to 400 deg. F. Stir down batter. Fill greased muffin tins three-quarters full. Bake 20 to 25 minutes. Remove from pans.