1 envelope yeast
2 c. warm water
1/8 c. sugar
3/4 c. vegetable oil
1 egg
4 c. self-rising flour

Dissolve yeast in water. Stir in sugar. Beat in all other ingredients. Grease muffin tins. (I use the tiny tins.) Pour half full and bake at 400 degrees for 10 minutes or until lightly brown.

This batter may be kept for several days in refrigerator, well covered, and used when needed.