Pineapple Upside-Down Rolls

In a large mixing bowl, combine the scalded milk, 1/2 cup Crisco, 1/2 cup sugar and salt.

Stir in yeast mixture, eggs and flour.

Let rise until doubled; stir down.

Cream together 1/2 cup Crisco and brown sugar.

Put a teaspoon of the creamed mixture into each greased muffin cup.

Place 1/4 of a maraschino cherry in the center and then add a teaspoon of crushed pineapple.

Spoon roll dough onto top of creamed mixture in each muffin cup until each is 3/4 full.

Cover and let rise.

Bake at 375° for 12 to 15 minutes. Invert muffin pans onto cookie sheets immediately after removing from the oven.

Allow a few minutes for the topping to run down the sides of the rolls and then remove the pan.

Yields 3 dozen muffins.