2 c. warm water
1 pkg. active dry yeast
1/4 c. sugar
3/4 c. cooking oil
1 egg
4 c. self-rising flour

Pour water into large mixing bowl. Add yeast and sugar; stir well. Add egg and oil; stir in flour. Let set 10-15 minutes. Cover; store in refrigerator. When ready to bake, stir dough down.

Fill greased muffin tins half-full; bake at 450 degrees until brown. Dough keeps a week in refrigerator. Be sure to stir dough down each time you use before filling tins.