1 pkg. dry yeast
2 tbsp. warm (105 to 115 degree) water
1/2 c. vegetable oil
1/4 c. sugar
1 beaten egg
4 c. self-rising flour
2 c. warm (105 to 115 degree) water

Dissolve yeast in 2 tablespoons warm water in a large bowl; let stand 5 minutes. Add vegetable oil and remaining ingredients and stir until smooth. Cover tightly, refrigerate 4 hours or more. Stir again before putting into muffin pans. Bake at 400 degrees for 20 minutes or until golden.