1 pkg. dry yeast
2 c. warm water (105 to 115 degrees)
1/2 c. corn oil 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 2/3 full. Bake at 350 degrees for 25 minutes. Yield 16 rolls.

NOTE: Batter may be stored, covered, in refrigerator up to 4 days.