1 pkg. active dry yeast
2 c. very warm water
1 1/2 sticks (3/4 c.) butter, melted
1/4 c. sugar
1 egg, beaten
4 c. self-rising flour (all-purpose will not serve)

Dissolve yeast in the water. Blend melted butter with sugar in large bowl. Stir in egg, then yeast. Add flour and stir until well mixed. Store batter in refrigerator in a bowl that can be tightly closed. Bake as needed, dropping by spoonfuls into well greased 2 1/2 inch muffin tins. Bake at 350 degrees about 20 minutes or until browned. Though this keeps for several days if refrigerated, rolls can be baked as soon as dough is mixed.