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

Preheat over to 425°F. In large bowl mix water and yeast until dissolved. Add beaten egg and stir well. Stir in shortening and sugar; mix well. Add flour, 1 cup at a time, beating well after each addition. Spoon into greased muffin tin do not wait for these to rise.

Bake for 10 to 15 minutes or until light brown. Extra batter can be stored in a covered bowl in the refrigerator for up to one week.

Yield: 36 to 48 rolls.