1 pkg. dry yeast
2 c. very warm water
1 1/2 stick butter, melted
1/4 c. sugar
1 egg
4 c. of self-rising flour

Place yeast in 2 cups warm water. Melt butter, cream with sugar in large bowl; then add beaten egg. Add dissolved yeast to creamed mixture. Then add the flour and stir until well mixed. Place in airtight bowl and keep in refrigerator.

To bake, drop by spoonfuls into well-greased 2 1/2 inch muffin tins and bake at 350 degrees for about 20 minutes or until browned. This dough keeps for several days. Yield: 2 dozen rolls.