Sprinkle the yeast over water. DO NOT USE WATER TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes. Add sugar; stir until dissolved. Let stand for 10 minutes, then stir again. Set aside for use in Step 3.
Place sugar, salt, and shortening in mixer bowl. Add water; stir until shortening is melted.
Sift together flour and milk; add sugar and shortening mixture. Beat at medium speed until smooth. Add yeast solution.
Add 1/2 of the flour mixture; mix well. Add egg, beating well after each addition. Add the remaining flour; beat to form a smooth dough.
FERMENT: Cover; set in a warm place (80 F.), until double in bulk.
PUNCH: Let stand 1 hour.
MAKE UP: Divide dough into 12 90-gram balls. Let dough rest for 10 minutes. Roll dough to 1/2-inch thickness.
Place circles in rows 2 by 3 about 1 inch apart on ½ size sheet pans, which have been sprinkled lightly with cornmeal, about 1/4 cup per pan.
PROOF: At 80 F. for 45 minutes or until double in size.
BAKE: Brown muffins on lightly greased 350-degree F griddle 5 minutes per side.
Place browned muffins on sheet pans; bake 15 to 20 minutes at 350 F