1 1/2 sticks butter
2 c. lukewarm water
2 eggs, beaten
2 pkg. yeast
1/4 c. sugar
4 c. self-rising flour

Sprinkle yeast over warm water and stir until dissolved. Melt butter and cool to lukewarm. Add butter, eggs and sugar to water. Add flour and beat until smooth. Dough will be the consistency of waffle batter. Spoon batter into greased muffin pans. Bake at 375 degrees until brown. Batter will keep a week in the refrigerator and is really better after a day or two.