|All purpose flour||3 1⁄4 Cup (52 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Poppy seed||1 Tablespoon|
In large mixer bowl combine 2 cups of flour and the yeast.
In a saucepan heat the 1 1/4 cups milk, the shortening, sugar, and salt just till warm (115°F to 120°F), stirring till shortening almost melts.
Add to dry mixture in mixer bowl; add egg.
Beat at low speed of electric mixer for 2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
At low speed beat in remaining flour till smooth (2 minutes), pushing batter from beaters.
Cover; let rise till double (about 1 hour).
Stir down batter; beat well.
Let rest for 5 minutes; drop batter into greased 2 3/4-inch muffin pans, filling half full.
Cover; let rise till double (about 30 minutes).
Brush tops with milk; sprinkle with poppy seed.
Bake in a 400°F oven for 12 to 15 minutes or till done.
Cool on wire rack
Serving size: Complete recipe
Calories 2946 Calories from Fat 1135
% Daily Value*
Total Fat 129 g197.9%
Saturated Fat 34.6 g173.1%
Trans Fat 13.5 g
Cholesterol 244.2 mg81.4%
Sodium 2158.6 mg89.9%
Total Carbohydrates 385 g128.2%
Dietary Fiber 15.4 g61.5%
Sugars 69.1 g
Protein 64 g128.4%
Vitamin A 11.6% Vitamin C 0.29%
Calcium 68% Iron 125.5%
*Based on a 2000 Calorie diet