1 pkg. dry yeast
2 c. warm water (108-115 degrees)
6 oz. melted butter
1/4 c. sugar
1 egg
4 c. self rising flour

Soften yeast in the warm water. Cream butter and sugar in a large bowl. Add remaining ingredients; mix well. Place in air tight bowl that is twice the size of the dough. Refrigerate at least overnight. To cook, drop spoonful of dough into well greased muffin tins. Bake at 350 degrees for 20 minutes. Makes two dozen rolls. Dough may be kept for 4 days.