1 pkg. dry yeast
2 c. lukewarm water
1/4 c. sugar
3/4 c. melted shortening (cooled)
1 egg
3 c. (or more) self-rising flour

Dissolve yeast in water in a large bowl. Stir in sugar, shortening and egg. Add flour a little at a time. Store covered in the refrigerator and use as needed. (Will keep a week.)

To cook, spoon batter into well-greased muffin pans and immediately bake at 375 degrees for 10 minutes or until brown. Do not wait for them to rise.