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

Sprinkle yeast over warm water, let stand 10 minutes. Stir in other ingredients, mix well. Store in covered container, chill (at least 2 hours). Spoon dough in buttered muffin tins. Bake at 375 to 400 degrees for 10 to 12 minutes (until brown). Use as needed, will keep in refrigerator up to two weeks.