1 pkg. yeast
2 c. warm water
1 beaten egg
1 1/2 sticks butter (melted and cooled)
4 c. self-rising flour

Dissolve yeast in warm water; stir in egg and butter. Add sugar and flour. Stir well. Place batter in greased muffin tins and let rise for 20 minutes. Bake at 400 degrees until brown. Keep leftover batter in refrigerator. Will keep for at least a week.