2 pkgs. dry yeast
1 1/2 c. warm water
1/4 c. sugar
1 tsp. salt
1/2 c. soft butter
3 1/4 c. sifted flour

Dissolve yeast in water. Add sugar, salt, butter and 1 3/4 cup flour; beat with electric mixer until smooth. Add remaining flour and beat thoroughly. Spoon mixture into buttered muffin pans, 1/2 full. Cover and let rise until double in bulk. Bake at 375 degrees for 20 to 25 minutes.