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

Preheat oven to 450°F. Dissolve yeast in warm water. Add sugar, egg and butter. Mix on low speed of electric mixer until well blended. Slowly add flour until mixed well. Mixture will be runny. Fill greased muffin tins half full.

Bake for 20 minutes or until brown. Mixture will keep in the refrigerator up to 2 weeks. Stir well each time before using.

Yield: 24 to 36 rolls.