Prep Time 30m
Cook Time 15m
Ready Time 150m
Yield 2 dozen

  • 3 1/4 cups Pillsbury BEST™ All Purpose Flour, sifted
  • 1 package active dry yeast
  • 1 1/4 cups milk
  • 1/2 cup Crisco® All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1/4 cup sugar
  • 1 1/4 teaspoons salt
  • 1 large egg
  • Crisco® Original No-Stick Cooking Spray
  • 1 tablespoon poppy seed
Preparation Directions
  • Step 1Combine 2 cups flour and yeast in mixing bowl.
  • Step 2Heat milk, 1/2 cup shortening, sugar and salt in saucepan just until warm (150ºF to 200ºF), stirring until shortening almost melts. Add to flour mixture. Add egg. Beat with electric mixer at low speed for 30 seconds, scraping bowl. Beat 3 minutes at high speed. By hand, beat in remaining flour until batter is thoroughly mixed.
  • Step 3Place in large bowl. Spray top with no-stick cooking spray. Cover with plastic wrap. Let rise until double, about 1 hour. Stir down. Beat thoroughly with wooden spoon. Let rest 5 minutes.
  • Step 4Spray muffin cups with no-stick cooking spray. Drop batter by tablespoons into prepared muffin pans, filling half full. Cover. Let rise until double in size, about 30 minutes.
  • Step 5Heat oven to 400ºF. Spray tops with no-stick cooking spray. Sprinkle with poppy seeds. Bake 12 to 15 minutes or until tops are light brown.
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