Ann Ramey'S Speedy Batter Rolls - cooking recipe

Ingredients

1/4 c. lukewarm water
1 pkg. active dry yeast
1/2 c. scalded milk, cooled
1/4 c. soft shortening
1 large egg
2 Tbsp. sugar
1 tsp. salt
2 1/4 c. sifted all-purpose flour

Preparation

Pour lukewarm water into a slightly warm mixing bowl. Dissolve yeast.
Stir well.
Add milk, shortening, egg and dry ingredients.
Mix on low speed until all ingredients are blended. Beat 2 minutes at moderate speed.
Cover with waxed paper.
Set in a warm place and let it rise until double in bulk.
Beat 20 or 30 strokes by hand and drop by spoonfuls into muffin pans.
Cover again and let rise until batter reaches top of pan.
Bake in a preheated 375\u00b0 oven for 15 to 20 minutes.