1 pkg. yeast
2 c. warm water
3/4 c. butter, melted
1/2 c. sugar
1 egg
4 c. self-rising flour

Dissolve yeast in water in small bowl. In large bowl, cream sugar with melted butter. Add egg and yeast mixture. Stir in flour until well mixed. Place dough in airtight container not more then 2/3 full. Refrigerate 1 to 2 hours before baking.

To bake, drop by spoonsful into well-greased muffin pans. Bake at 350 degrees about 20 minutes or until brown. This dough will keep several days in refrigerator and can be used as needed.