1 pkg. dry yeast
2 c. warm water
1/2 c. cooking oil
1/4 c. sugar
1 tsp. salt
4 c. self-rising flour
1 egg, beaten slightly
3 tbsp. bran (optional)

Dissolve yeast in warm water. Add all other ingredients and beat well until well mixed. Place in a covered airtight container and store in refrigerator. As needed spoon into greased muffin tins and bake at 400 degrees about 20 minutes. The dough can be kept a week. There is no rising time needed.