|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