Poppy Seed Rolls

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 1 teaspoon plus 1/4 cup sugar divided
• 1 cup warm milk (110u0b0 to 115u0b0)
• 1/2 cup shortening
• 1-1/2 teaspoons salt
• 1 egg, beaten
• 3-3/4 to 4 cups all-purpose flour
• Melted butter
• Poppy seeds

1. In a large bowl, dissolve yeast in water. Add 1 teaspoon of sugar; let stand for 5 minutes. Beat in milk, shortening, salt, egg and remaining sugar. Add enough flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch the dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape into balls. Place in greased muffin cups. Cover and let rise until doubled, about 30 minutes.
4. Brush tops with butter; sprinkle with poppy seeds. Bake at 375u0b0 for 11-13 minutes or until golden brown. Remove from pans to wire racks.

active dry yeast, warm water, sugar, warm milk, shortening, salt, egg, allpurpose, butter, seeds

Taken from www.tasteofhome.com/recipes/poppy-seed-rolls/ (may not work)