1 pkg. yeast
1 c. warm water
3/4 c. oil
1 egg, beaten
1/4 c. sugar
1 3/4 c. buttermilk
6 c. (2 lb.) self-rising flour

Dissolve yeast in warm water; add oil, egg, sugar, buttermilk and flour. Mix well. Cover and refrigerate at least 2 hours.

Bake in muffin tins or roll out and cut and bake on cookie sheet at 450°F for approximately 20 minutes. Oil tops before baking. Mixture will keep two weeks in refrigerator.