1 pkg. dry yeast
2 c. warm water
1/4 c. sugar
1 egg
4 c. self-rising flour
3/4 c. butter, melted

Dissolve yeast in warm water. Mix together sugar and egg. Stir in sugar and egg mixture to yeast and water mixture. Add flour gradually. Stir in melted butter. Spoon into greased muffin tin. Fill half full. Bake at 425 degrees approximately 20 minutes or until golden brown. Makes about 2 1/2 to 3 dozen. Dough can be kept in refrigerator for 2 weeks.