2 c. lukewarm water
1- pkg. dried yeast
3/4 c. butter
1/4 c. sugar
1 egg, beaten
4 c. self-rising flour

Place 2 c. water in large bowl, sprinkle yeast on top. Let dissolve. Add remaining ingredients and mix well. Spoon into greased muffin pans.

Bake at 450°F for 20 minutes. Batter keeps well in refrigerator for several days.