Ingredients
1
package regular active or fast-acting dry yeast
1
cup warm water (105°F to 115°F)
2
tablespoons sugar
1
teaspoon caraway seed
1/2
teaspoon salt
1/2
teaspoon dried sage leaves
1/4
teaspoon ground nutmeg
2
tablespoons shortening
1
egg
2 1/4
cups Gold Medal™ all-purpose flour
Preparation
Grease bottoms and sides of 12 regular-size muffin cups with shortening or cooking spray. In large bowl, dissolve yeast in warm water. Beat in sugar, caraway seed, salt, sage, nutmeg, shortening, egg and 1 cup of the flour with electric mixer on high speed until smooth.
Using spoon, stir in remaining flour until smooth. Scrape batter from side of bowl. Cover; let rise in warm place about 30 minutes or until dough has doubled in size.
Stir down batter by beating about 25 strokes with spoon. Spoon into muffin cups, filling each about half full. Cover; let rise 20 to 30 minutes or until batter almost reaches tops of cups.
Heat oven to 400°F. Bake about 15 minutes or until golden brown. Serve warm or cool.
