1 packet yeast (dissolve in water)
2 c. warm water
1 1/2 sticks butter (melted)
1 egg, beaten
2 tbsp. sugar
4 c. self-rising flour

Add sugar to beaten eggs. Mix in melted butter and add to yeast water. Add flour, mix well and let stand in refrigerator for at least 3 hours. Bake in muffin tins (greased) at 375 degrees for 30 minutes. Batter will keep in refrigerator 6 days.