Buttery Bubble Bread

Ingredients:

- 1 package (1/4 oz) active dry yeast
- 1 cup warm water (110-115 degrees)

- 1/2 cup sugar
- 1/2 cup shortening
- 1 large egg
- 1/2 teaspoon salt
- 3 to 4 1/2 cups flour

- 3 tablespoons butter, melted

Directions:

In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, egg, salt, and 1 cup of flour. Stir in enough of the remaining flour to form a soft dough.

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; let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface. Shape into 1 1/2 inch balls. Dip the balls in melted butter. Arrange evenly in a greased 9 inch fluted tube pan (bundt pan). Drizzle with remaining butter.

Cover and let rise in a warm place until doubled, about 45 minutes.

Bake at 350F for 30-35 minutes or until golden brown. Cool for 5 minutes, then invert onto a serving platter. Serve warm.