1 cup hot water (I heated the water in the microwave for 1 minute)
1 (.25 ounce) package active dry yeast
1 egg, beaten
1 teaspoon salt
2 1/4 cups all-purpose flour
In a large bowl, mix the shortening, sugar, and hot water with a fork to break up the shortening and dissolve the sugar. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the beaten egg, salt, and flour. Cover bowl with plastic wrap and allow the dough to rise until doubled in size (about 40-45 minutes).
Grease muffin pan and spoon in dough into prepared muffin cups (halfway in each cup), and allow to rise again until doubled in size.
Bake in preheated 425 degree oven for 10-12 minutes until golden brown.