ONION BUTTER ROLLS

1 pkg active dry yeast
1 1/4 cups warm water
2 tbsp shortening, softened
2 tsp salt
2 tbsp sugar
2 tbsp minced onion
3 cups flour
butter (for tops)

Dissolve yeast in warm water. Add shortening, salt, sugar, onion and of the flour. Beat 2 minutes on medium speed, scraping sides. Add the remaining flour and blend with a spoon until smooth. Cover and let rise until double, about 30 minutes.

Stir down and spoon evenly into greased muffin tins, full. Let rise until double, about 40 minutes.

Bake in a preheated 375 degree F oven for 20-25 minutes. Brush with butter.

Makes 9-12 rolls
Source: The Yankee Kitchen, March 16, 1993