2 pkgs. dry yeast
1/3 c. cooking oil
1 1/2 tsp. salt
1 egg
1 1/2 c. very warm (but not hot) water
1/4 c. sugar
4 c. flour

Dissolve yeast in warm water and let stand 5 to 10 minutes before stirring. Add 2 cups flour and all other ingredients with electric mixer; blend at low speed, then beat 2 minutes. Beat in other 2 cups of sifted flour by hand. Cover and let stand until doubled in size. This takes 30 to 40 minutes. Stir dough down to deflate. Place in greased muffin tins and let rise again. Bake at 425 degrees after the dough has risen in the muffin tins to double in size. Bake about 10 minutes and serve hot.