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

Dissolve yeast in warm water. Melt butter and mix with sugar. Add beaten egg. Add flour. Beat well. You may bake immediately by filling greased muffin tins 2/3 full at 350 degrees for 20-25 minutes. Or keep dough for up to 1 week in refrigerator in large covered container.

To bake, fill muffin tins 2/3 full and let sit for 3 minutes and bake at 350 degrees for 20-25 minutes.