Half-time spoon rolls

Half-time spoon rolls
Dissolve 2 t. dry yeast in ½ c. warm water, and set aside.
Combine 1/3 c. shortening, ¼ c. of sugar or honey, 1 t. salt with ¾ c. hot milk (reconstituted dry or fresh). Cool to lukewarm by adding ½ c. cold water. Add 1 egg (or equivalent reconstituted dry) and softened yeast. Mix in 3½ c. sifted flour. Cover in same bowl, letting rise in a warm place till doubled. Stir dough with greased spoon. With an ice cream scoop (works easiest) dip sticky batter into greased muffin tins, filling half full. Let rise and bake at 375º until golden brown. Remove from oven and brush margarine on top to soften nicely. I promise raves from this one. And you can modify it easily. With the addition of just a little more flour (about ½ c.), the dough will be firm enough to handle lightly, which makes forming hamburger buns on a greased cookie sheet easy, or forming into caramel rolls, cinnamon rolls, or coffee cake.