3/4 c. Wesson oil or your choice oil
1/4 c. sugar
1 egg or substitute
4 c. self-rising flour, sifted
1 pkg. yeast dissolved in 2 c. warm water

Mix and cover. Place in refrigerator overnight, if possible, but can be used at once (just better to leave awhile). Can be kept up to two weeks in refrigerator.

Bake in muffin tins, greased or sprayed, at 400 degrees for 15 minutes.