1 pkg. dry yeast
2 c. warm water
1/4 c. sugar
1 egg, slightly beaten
1/2 c. cooking oil
1 tsp. salt
4 c. self-rising flour
3 tbsp. bran (optional)

Dissolve yeast in warm water. Add all other ingredients and beat until well mixed. Place in air tight covered container and store in refrigerator. As needed, spoon into greased muffin tins and bake at 400 degrees about 20 minutes. The dough can be kept a week and remember NO RISING TIME REQUIRED.