1 1/2 c. warm water -- 110-115 degrees
2 pkgs. dry yeast
4 c. sifted flour
1/4 c. sugar
1 1/2 tsp. salt
1 egg
1/2 c. soft shortening

Pour warm water into a large mixing bowl and add the yeast. Let stand a few minutes then stir to dissolve.

Add half the flour, sugar and salt and soft shortening. Add eggs, start the mixer on medium speed (or beat by hand) and beat until smooth 1 1/2 to 2 minutes.

Stop mixer, add the rest of the flour and stir in by hand until the flour disappears. It will take about 1 to 1 1/2 minutes. Scrape down batter from sides of bowl, cover bowl with wax paper and let rise in a warm place until doubled, about 30 minutes.

Meanwhile, grease 1 1/2 dozen large muffin cups. Stir down batter in 20 to 25 strokes and spoon into the muffin cups filling 1/2 full.

Let rise in warm place until batter reaches tops of muffin cups, 20 to 30 minutes. Bake 10 to 15 minutes or until brown in oven at 425 degrees. Remove from pan and serve.