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

Melt butter and cool. Add all the ingredients and stir until blended - dough will be soft and sticky. Place in an airtight covered container and store in refrigerator several hours before using. Spoon into greased muffin tins and bake at 400 degrees for 20 minutes. Yield: 3 dozen large rolls or about 6 dozen small ones.