1 pkg. dry yeast
3/4 c. warm water
1/4 c. sugar
1 tsp. salt
2 1/4 c. flour, sifted
1 egg
1/4 c. soft butter

Dissolve yeast in water in mixing bowl; add sugar, salt and 1/2 of the flour. Beat for 2 minutes. Add egg and butter; beat. Add remaining flour; beat until smooth. Let rise for 40 minutes. Stir well. Drop into greased muffin tins. Let rise for 30 minutes or until doubled in bulk. Bake at 425 degrees for 10 minutes.