We can't provide the exact reference, but this recipe came from a 1960's Betty Crocker cookbook that we gave away. While in a store downtown, we overheard a visitor to Charleston who was looking for a copy of this out-of-print book as a gift for her daughter. Since we no longer used the book, we offered to ship it to her. She kindly reciprocated with an Amish cookbook from her hometown.
In large bowl, dissolve yeast in warm water. Add sugar, half of flour and salt to yeast mixture. Beat with spoon until smooth. Add egg and shortening. Add remaining flour and stir until smooth. Cover with plastic wrap and let rise until double (about 30 minutes).
Grease 12 muffin cups. Stir down raised dough. Spoon into muffin cups, filling 1/2 full. Sprinkle with sesame or poppy seeds. Cover and let rise until dough reaches top of cups (20-30 mins). Preheat oven to 400°. Bake 15-20 minutes or until golden brown. Makes 12 rolls.