Combine yeast and 1 cup flour in a medium mixing bowl, set aside.
Combine cheese spread, water, shortening , sugar, and salt in a small saucepan; heat to 105 degrees to 115 degrees, stirring constantly.
Add cheese mixture, egg, and onion to yeast mixture; beat 1/2 minute at low speed of an electric mixer, scraping sides of bowl. Beat 3 minutes at high speed.
Stir in remaining 1 cup flour. Turn dough out onto a lightly floured surface, and knead 1 to 2 minutes.
Shape dough into 12 balls. Place in well-greased muffin pans.
Cover and let rise in a warm place (85 degrees), free from drafts, 1-1/2 hours or until doubled in bulk.