Irene Muller • Wray, Colo.
March 18, 2008

1 pkg. Active dry yeast
1/4 c. Warm water
1/4 c. + 1 t. Sugar
1 c. Milk, warm (110-112 degrees)
1/2 c. Shortening
1-1/2 t. Salt
1 Egg, beaten
3-3/4 to 4 c. Flour
Butter, very soft
Poppy seeds

Preheat oven to 375 degrees.
In a mixing bowl, dissolve yeast in water.
Add 1 t. sugar; let stand for five minutes.
Beat in milk, shortening, salt, egg and remaining sugar.
Add enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about eight minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about one hour; punch dough down.
Divide into 18 portions; shape into balls and place in greased muffin cups.
Cover and let rise until doubled, about 30 minutes.
Brush tops with butter and sprinkle with poppy seeds.
Bake for 11-13 minutes or until golden brown.