1 pkg. yeast
2 c. warm water
4 c. self-rising flour
1/4 c. sugar
3/4 c. shortening
1 egg, beaten

Dissolve yeast in water. Mix egg, sugar and shortening. Then add yeast mixture and flour and stir until well blended. Put in greased bowl with cover and keep in refrigerator. You do not have to let rise before baking. Drop large spoonfuls in greased muffin pans. Bake 20 minutes in a 400 degree oven. This will keep in refrigerator for 1 week.