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

Mix flour, yeast and sugar. Beat in water, oil and egg. Cover bowl and refrigerate until ready to bake. Grease muffin tins and fill 2/3 full. Bake at 425 degrees about 20-25 minutes. Does not have to rise before baking. Will keep in refrigerator 3-4 days.