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2 packages (1\/4 ounces each) active dry yeast<\/span><\/p>\n 1 C. warm milk (110\u00c2\u00b0 to 115\u00c2\u00b0)<\/span><\/p>\n 1\/2 C. shortening<\/span><\/p>\n 2 T. sugar<\/span><\/p>\n 1 tsp. salt<\/span><\/p>\n 2 eggs, beaten<\/span><\/p>\n 3-1\/2 C. all-purpose flour<\/span><\/p>\n Butter, melted <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n In a large mixing bowl, dissolve yeast in milk. Add shortening, sugar, salt, eggs and 2 C. of flour; beat 2 minutes. Stir in remaining flour until smooth. Cover and let rise in a warm place until doubled, about 30 minutes. Stir batter vigorously for 25 strokes (dough will be slightly sticky). Spoon into 12 greased muffin cups. Tap pans to settle the batter. Cover and let rise until batter reaches tops of cups, about 20 minutes. Bake at 400\u00c2\u00b0 for 10-15 minutes or until golden brown. Brush with butter. Yield: 1 dozen.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 2 packages (1\/4 ounces each) active dry yeast 1 C. warm milk (110\u00c2\u00b0 to 115\u00c2\u00b0) 1\/2 C. shortening 2 T. sugar 1 tsp. salt 2 eggs, beaten 3-1\/2 C. all-purpose flour Butter, melted \u00c2\u00a0 In a large mixing bowl, dissolve yeast in milk. Add shortening, sugar, salt, eggs and 2 C. of flour; beat 2 minutes. Stir in remaining flour until smooth. Cover and let rise in a warm place until doubled, about 30 minutes. Stir batter vigorously for…<\/p>\n