1 pkg. dry yeast
2 c. lukewarm water
4 c. self-rising flour
1/4 c. sugar
1 1/2 sticks butter
1 egg

Dissolve yeast in water. Mix together in large bowl with other ingredients. Spoon into well-greased muffin tins and bake at 425°F for 20 minutes. Can be stored in refrigerator for several days.