EASIEST YEAST ROLLS EVER!!

Steps:

• 1. Into a large bowl, put the sugar, shortening and the cup of HOT water from the tap. Stir it with a spoon until the sugar has dissolved. The shortening will soften, but it won't melt. This will only take a few minutes. Once the water has become warm (not hot) add the yeast to this mixture, and stir until the yeast has turned the water a creamy color -- usually, about 4 minutes.
• 2. Add the egg, salt and flour. Stir it all together with a wooden spoon. Once everything is incorporated, I stir it all vigorously to make sure that the softened shortening gets distributed fully throughout the (very very very soft dough.) Put the bowl in a warm place and let it double in bulk. How long will this take? Depends on the heat of your kitchen, of course. If it's summer, I just put it on the counter. If it's winter, I put it near my oven so it will feel just a tad of the heat.
• 3. Once they have doubled, then you'll spoon the dough into a muffin tin that has been sprayed with cooking spray. YES, you just spoon the dough into the holes. I fill the holes nearly to the top, and this recipe makes one dozen rolls. It will feel odd spooning dough into your muffin tin. You'll think: this dough is too soft to make bread! But.. just continue following these directions, okay? There's no kneading of any kind.
• 4. Let the rolls rise until they have nearly doubled in size -- they will mound up on the top of your muffin tin. Preheat your oven to 425 degrees then bake the rolls for 8 -- 10 minutes. You'll know they're done when the tops are a golden brown. And I brush Extra Butter on the Tops and YUMMY!!!!