1 pkg. dry yeast
1 egg
1/4 c. sugar
1 1/2 sticks butter, softened
2 c. warm water
4 c. self-rising flour

Dissolve yeast in warm water. Cream butter with sugar and egg. Add yeast and water to mixture. Mix in flour, one cup at a time, to make a sponge batter. Place in air-tight container and refrigerate until ready to use. Heat oven to 450 degrees. Place heaping tablespoon of dough into greased muffin tins. Bake for 10 to 15 minutes. Will keep up to 5 days in refrigerator.