4 c. self rising flour
1/4 c. sugar
1 egg
1 pkg. dry yeast
3/4 c. melted shortening
2 c. hot tap water

Mix flour, sugar, yeast, and egg. Slowly add water a little at a time to prevent lumping. Add shortening. Bake in greased muffin pan. Will keep in refrigerator several day (375 degree oven).