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

Dissolve yeast in warm water and set aside. Combine butter, sugar and egg in bowl; beat well. Stir in yeast mixture. Gradually add flour, stirring well. Cover and store in refrigerator until ready to bake. (Mixture may be stored for 2 days in air tight container.)

To bake, spoon into greased muffin pans, filling 2/3 full. Bake at 350 degrees for 30 minutes. Yield: 2 dozen. NOTE: In this recipe, the yeast does not require time to rise.