|Warm water||2⁄3 Cup (10.67 tbs) (110 To 115 Degrees Fahrenheit)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Soft shortening||1⁄4 Cup (4 tbs)|
|Gold medal flour||1 2⁄3 Cup (26.67 tbs)|
|Sour cream||1⁄4 Cup (4 tbs) (Sweet Or Commercial)|
|Sugar||1 1⁄2 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Freshly ground pepper||1 Dash|
|Dill seed||1 Pinch|
Measure water into mixer bowl.
Add yeast, stirring to dissolve.
Measure flour by dipping method or by sifting.
Add sugar, salt, shortening, egg. and 1 cup of the flour.
Combine with mixer on low speed, guiding batter into beaters with rubber scraper.
Add the remaining flour.
Beat with scraper until smooth.
Spoon into greased muffin cups, filling each a scant 1/2. full.
Let rise in warm place (85°) until batter reaches top of muffin cups, 30 to 40 min.
Heat oven to 375° (quick mod.).
Bake 18 to 20 min., until golden brown.