Instructions: Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes.

Combine yeast mixture, shortening, 2 cups flour, and next 3 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until well blended. Stir in pesto and garlic. Gradually stir in enough remaining flour to make a soft dough. (Dough will be sticky.)

Cover and let rise in a warm place (85), free from drafts, 50 minutes or until doubled in bulk.

Stir dough; spoon into greased muffin pans, filling half full. Cover and let rise in a warm place, free from drafts, 45 minutes.

Bake at 400 for 15 to 16 minutes or until golden. Brush with melted butter, if desired.

Yield: 2 Dozen

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