1 pkg. yeast
2 c. warm water
1/2 c. sugar
3/4 c. shortening
1 egg
4 c. self-rising flour

Dissolve yeast in water. Stir in sugar. Beat in remaining ingredients. Grease muffin tins and spoon about half full with batter. Bake at 400 degrees for 10 minutes. May keep in refrigerator for 1 week.