2 c. warm water
1 pkg. dry yeast
1/4 c. sugar
3/4 c. melted butter
1 egg, beaten
4 c. self-rising flour

Dissolve yeast in warm water using a spoon. Add remaining as listed. Grease muffin pan. (I use butter.) Fill about half full. Bake at 425 degrees about 20 minutes. Mixture will be soupy and will not need to rise. It may be kept in refrigerator for several days!