1 pkg. dry yeast
2 c. warm water
1 1/2 sticks butter, melted
1/4 c. sugar
1 egg
4 c. self rising flour

Place yeast in the 2 cups warm water. Melt butter, cream or blend with sugar in a large bowl. Add beaten egg. Add dissolved yeast to creamed mixture. Add flour, stir until well mixed. Place in an airtight bowl and keep in refrigerator. Drop by spoonfuls into well greased 2 1/2 inch muffin tins and bake at 375 degrees for 20 minutes or until brown. Keeps for several days - better on the second day. Yields 2 dozen.