1 pkg. dry yeast
2 c. warm water
1/4 c. sugar
1 egg, slightly beaten
1/2 c. cooking oil
1 tsp. salt
4 c. self-rising flour
3 tbsp. bran

Dissolve yeast in warm water. Add all other ingredients and beat until well mixed. Place in airtight covered container and store in refrigerator. As needed, spoon into greased muffin tins and bake at 400 degrees for about 20 minutes. The dough can be kept a week and remember - no rising time required.