1 pkg. dry yeast
3/4 c. Crisco oil
1 c. self-rising flour
1/4 c. sugar
1 egg

Mix yeast into 2 cups lukewarm water. Add sugar, oil, egg, and flour. Mix well until blended. Put in refrigerator (in covered bowl). When ready to eat, place by spoonfuls (without stirring down in well greased muffin pans). Bake at 425 degrees for 15-20 minutes. Makes about 2 dozen rolls. Will keep in refrigerator one week.