1 1/2 sticks melted butter
1/4 c. sugar
2 c. lukewarm water
1 pkg. dry yeast
4 c. self rising flour

Dissolve yeast in water; mix together in large bowl with other ingredients; store in refrigerator in airtight container. Will keep 1 week. When ready to cook, drop by spoonfuls into greased muffin tins. Bake at 425 degrees about 20 minutes or until brown. Makes 2 dozen rolls.