1 pkg. active dry yeast
2 c. warm water
3/4 c. butter, melted and slightly cooled
1/4 c. granulated sugar
1 egg, beaten
4 c. self-rising flour

In a small bowl, dissolve yeast in warm water. In a large bowl, blend butter with sugar, then stir in the yeast mixture and egg. Add flour, stirring until just blended. Store covered in refrigerator at least 2 hours before using, or up to 5 days.

To bake, fill greased muffin pan to the top with batter. Cover with a towel and let stand for 30 minutes.

Bake at 350°F for 20-25 minutes, or until lightly browned. If desired, brush with melted butter before serving.