1 pkg. dry yeast
2 tbsp. warm water
1/2 c. vegetable oil
1/4 c. sugar
1 egg, beaten
4 c. self rising flour
2 c. warm water

Dissolve yeast in 2 tablespoons warm water in large bowl. Let stand 5 minutes. Add oil and remaining ingredients, stir until smooth. Cover tightly and refrigerate at least 4 hours. Stir again and spoon into well greased muffin pans 3/4 full. Bake at 400 degrees for 20 minutes or until golden brown. Yield: 20 rolls.