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

Dissolve yeast in warm water; stir in sugar. Beat in remaining ingredients. Grease muffin tins and spoon each about 1/2 full of batter. Bake at 400 degrees for 10 minutes or until golden brown. Batter may be kept in the refrigerator for several days, used as needed.