Sprinkle in yeast. Let stand 10 minutes, then stir well.
Combine milk, 1/4 cup sugar, shortening and salt in saucepan.
Heat until lukewarm and shortening is melted.Stir well.
Add to yeast mixture.
Add 2 3/4 cups flour and beat vigorously with wooden spoon or electric mixer until smooth.
Gradually stir in remaining 1 cup flour.
Batter will be soft.
Cover with tea towel.
Let rise in warm place until doubled about 1 hour.
Stir down dough and let stand 10 minutes.
Fill greased muffin cups 1/2 full.
Let rise until doubled 45 minutes.
Bake at 375°F for 20-25 minutes or until golden.
Turn out of pans immediately.
Serve warm and cool.
“Love your buns BB. :)Great taste and easy to mix.I did have a bit of trouble putting the dough into the muffin tin.Sprinkled it with additional flour, and it was much easier.I cut the recipe in half, and ended up with 10 rolls. (there was no mention of what to do with the egg, so I mixed it into the milk/shortening mixture)I probably could have stretched it to 12 if I had been a little smarter.There were a couple that were bigger then the others. lolI suck at portion control.Thanks for a wonderful recipe, we’ll be having them with pot roast tonight….if I can keep Billy out of them.Made as a salute to Ed.”
“I love these, so easy to make light as air.thank you for this recipe I have made it many times already.”