Combine sour cream, sugar, salt and shortening in saucepan; bring to boiling point.
Cool to lukewarm.
Dissolve yeast in 1 /4 cup warm water.
Combine sour cream mixture, yeast and half the flour, beating until smooth.
Add remaining flour, egg and chives; beat well.
Scrape down side of bowl; cover with cloth.
Let dough rise in warm place for about 30 minutes or until doubled in bulk.
Spoon batter into 12 greased muffin cups, 1/2 full.
Let rise in warm place for 20 to 30 minutes or until dough reaches top of muffin cups.
Bake in preheated 400-degree oven for 15 to 20 minutes.