1 pkg. dry yeast
2 c. warm water (105 to 115 degrees)
1/2 c. butter, melted
4 c. self-rising flour
1 egg, slightly beaten
1/4 c. sugar

Dissolve yeast in warm water; let stand 5 minutes. Combine yeast mixture, butter and flour in a large bowl, mixing well. Stir in egg and sugar. (Mixture will be a very soft batter.) Cover and refrigerate batter overnight.

Spoon batter into greased muffin pans, filling two-thirds full. Bake at 350 degrees for 25 minutes. Yield: 16 rolls. NOTE: Batter may be stored, covered, in refrigerator up to 4 days.