Batterway Rolls - cooking recipe

Ingredients

1 1/2 c. water
2 pkg. dry yeast
4 c. flour
1/4 c. sugar
1 1/2 tsp. salt
1/2 c. soft shortening
1 egg

Preparation

Pour water in a large bowl.
Add yeast; let stand a few minutes.
Stir until dissolved.
Add half the flour, sugar, salt and shortening.
Add egg; beat 1 1/2 to 2 minutes.
Add remaining flour; beat another 2 minutes.
Cover with oiled plastic wrap. Let rise in warm place until double, about 1 hour and 30 minutes. Grease 2 dozen small muffin tin holes.
Stir batter 20 to 25 strokes.
Spoon half full.
Let rise until batter reaches top of tins.
Bake for 10 to 15 minutes at 425\u00b0.
Brush with butter when they come out of oven.