4 c. self-rising flour
3 tbsp. sugar
2 c. warm water
1 pkg. yeast
1/2 c. salad oil
1 egg, beaten

Dissolve yeast in warm water. Add all other ingredients. Stir until well mixed. Cover with saran wrap and refrigerate at least 1 hour before baking. Spray muffin tin with Pam, fill 2/3 full and bake at 350 degrees for 30 minutes or until brown. Dough will keep in refrigerator for 2-3 days.