Batter rolls and twists

I have a much loved Better Homes and Garden Bread cook book that was published in 1963. Used this book so much the binding has gone , thank goodness for duck tape..
This book has the most reliable recipes; it encouraged me to try a variety of breads over the years.
Many family favourites are from this book.
This recipe appealed to me as it makes a limited amount; baking for only 2 can be a challenge..
This recipe allows me to make dinner rolls and a coffee break treat.

Batter Rolls
1 pkg. active dry yeast
1/4 cup water
1/2 cup shortening
1/4 cup sugar
1 tsp. salt
1 cup milk ,scalded
3 1/4 cups sifted all purpose flour
1 slightly beaten egg
Soften dry yeast in warm water(110)
Combine shortening, sugar and salt in large mixing bowl. Add scalded milk, stir until shortening is melted. Cool to lukewarm.
Start mixer on medium speed; add 2 cups flour , beat 1 minute or until gluten strands are practically visible. Stop mixer. Add softened yeast and egg. Beat batter til smooth, about 1/2 minute.
Add remaining 1 1/4 cup flour. Beat batter on medium for 2 more minutes until smooth.Batter is stiff.
Cover and let rise til double, about 1 hour. Stir down beat thoroughly.
For dinner rolls: Using half the dough, drop batter by tablespoons into 2 3/4 inch muffin tins.. Let rise til double. Brush top with melted butter. Bake at 400 for about 15 minutes.
For twists:Using second half of dough, roll into a rectangle 12x9, brush with melted butter, sprinkle with brown sugar, cinnamon , nutmeg and 1/2 cup nuts( used pecans).Fold in half lengthwise. Slice 1/2 inch pieces. Twist place on baking sheet.Let rise about 30 minutes tho that varies depending on warmth of kitchen, til double. Bake at 400 for approx. 20 minutes til lightly golden brown.