1 pkg. yeast
2 c. warm water
1 1/2 sticks butter
1/4 c. sugar
1 egg
4 c. self-rising flour

Dissolve yeast in warm water; set aside. Cream butter and sugar; add egg. Pour in yeast water. Stir in flour. Spoon into buttered muffin pan. Bake at 350 degrees until golden brown.

This batter can be refrigerated for several days.