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

Dissolve yeast in water; add egg, butter and sugar. Mix well; stir in flour until mixture makes a smooth dough. Keep in large airtight container in refrigerator. When ready to bake, spoon dough into greased muffin pan.

Bake at 375°F for 20 to 25 minutes.

Makes about 36 large rolls or 72 small rolls.

Mixture can be stored in refrigerator for about 9 weeks.