2 c. warm water
1/4 c. sugar
1 egg
1 pkg. dry yeast
3/4 c. oil
4 c. self-rising flour

Pour water in mixing bowl. Add yeast and sugar; stir well. Add egg and oil; stir well. Stir in flour. Let set out for 10 to 15 minutes. Stir down. Store, covered, in refrigerator. When ready to bake, stir down dough. Half fill muffin cups. Bake at 450 degrees until brown (20 minutes). Keeps well in refrigerator for a week. Stir down each time before using.