Mix sour cream, sugar, salt, and shortening.
Bring just to boil; cool to lukewarm.
In mixing bowl, dissolve yeast in warm water.
Stir in sour cream mixture and half of flour.
Beat with spoon until smooth.
Add remaining flour, egg, and chives; beat until smooth.
Scrape down sides of bowl.
Cover with cloth and let rise in warm place (85°) until double in bulk, about 30 min. (If kitchen is cool, place dough on a rack over a bowl of hot water and cover completely with a towel.) Grease 12 medium-sized muffin cups.
Stir down batter.
Spoon into cups, filling 1/2 full.
Let rise in warm place until dough reaches tops of muffin cups, 20 to 30 min.
Heat oven to 400° (mod. hot).
Bake 15 to 20 min.