Ingredients Jump to Instructions ↓

  1. 1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons 1 cup water

  2. 2 tablespoons granulated sugar

  3. 1 teaspoon salt

  4. 2 1/2 cups all-purpose or bread flour

  5. 1 large egg

  6. 2 tablespoons vegetable shortening, melted Cupcake wrappers

Instructions Jump to Ingredients ↑

  1. Dissolve yeast in warm water and allow to stand for 10 minutes. In a bowl, add the yeast mixture, sugar, salt, and 1 cup flour. Beat with a spoon until smooth. Stir in egg, then melted and cooled shortening. Beat in 1 1/2 cups flour gradually until smooth. Cover and let rise for about 30 minutes. Grease a muffin tin (or use cupcake wrappers) and fill half full. Let rise to the top about 20 to 30 minutes. Bake at 400°F (205°C) for 15 to 20 minutes.


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