1 pkg. yeast
2 c. warm water
1/4 c. sugar
1 egg, beaten
1 stick butter (melted)
4 c. self-rising flour, sifted

Dissolve yeast in warm water in large bowl. Add beaten egg to cooled butter. Stir in 1/2 of flour and beat well. Add remaining flour. Place in airtight container and keep in refrigerator until ready to bake.

Spoon dough into lightly greased muffin tins filling 2/3 full. Bake at 350 degrees for 20 minutes or until lightly brown.