This is from my Taste of Home magazine (recipe author: Pat Stevens, Granbury Texas), and I tried it a few weeks ago and really liked how it turned out.
1 package (1/4 ounce) active dry yeast
1 cup warm water (100-115 degrees)
1/2 cup sugar
1/2 cup shortening
1/2 teaspoon salt
4 to 4 1/2 cups all purpose flower, divided
6 tablespoons butter or margarine, melted
In a large mixing bowl, dissolve yeast in warm water. Add the sugar, shortening, egg, salt, and 1 cup of flour. Beat until smooth. Stir in enough 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 and 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" balls. Dip the balls in butter and arrange evenly in a greased 9" fluted tube pan (I used my budnt pan) Drizzle with remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake 350 degrees for 30-35 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter. Serve warm.