1 pkg. active dry yeast
2 tbsp. warm water
1/2 c. vegetable oil
1/4 c. sugar
1 egg, beaten
4 c. self-rising flour
2 c. warm milk or water

Combine yeast and 2 tablespoons warm water in a bowl. Let stand 5 minutes. Combine yeast mixture, oil and remaining ingredients in a large bowl. Stir until smooth. Cover tightly and refrigerate at least 4 hours or up to 4 days.

Preheat the oven to 350°F. Stir batter. Spoon into greased muffin pans, filling 3/4 full.

Bake at 350°F for 25 minutes or until golden.

Makes 20 rolls.