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Hurry-Up Batter Rolls

3 1/4 cups sifted flour
1 package active dry yeast
1 1/4 cups milk
1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick
1/4 cup granulated sugar
1 1/4 teaspoons salt
1 large egg
Melted CRISCO all-vegetable shortening
1 tablespoon poppy seed

1. In mixing bowl, combine 2 cups of the flour and yeast.
2. In saucepan, heat milk, Crisco, sugar, and salt just till warm (150ºF-200ºF), stirring till Crisco almost melts; add to dry mixture. Add egg. Beat with electric mixer at low speed for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, beat in remaining flour till batter is thoroughly mixed.
3. Cover; let rise till double, about 1 hour. Stir down and beat thoroughly with wooden spoon. Let rest 5 minutes. Drop batter by tablespoons into greased muffin pans, filling half full. Cover; let rise till double in size, about 30 minutes.
4. Preheat oven to 400ºF. Brush tops lightly with melted Crisco; sprinkle with poppy seed. Bake at 400ºF till done, 12 to 15 minutes.

Makes 20 rolls

Recipe provided courtesy of Crisco®, registered trademark of The J.M. Smucker Company.