1 pkg. yeast
2 c. warm water
1/4 c. sugar
3/4 c. vegetable oil
1 egg
4 c. self-rising flour
Melted butter

Dissolve yeast in 2 tablespoons of warm water. Then add the remainder of the water. Stir in the sugar, oil and egg. Mix thoroughly.

Put the flour in a mixing bowl and slowly pour the liquid over it, stirring vigorously to mix thoroughly. Mixture will be a bit "soupy".

Fill greased muffin tins approximately 2/3 full and bake 15-18 minutes at 400 degrees. Check at about 10 minutes when the muffins will have risen and have firm tops. Brush with melted butter and continue cooking until tops are golden brown. Store unused batter, tightly covered, in the refrigerator for up to 5 days. Serves 24-30.