1 pkg. active dry yeast
2 c. lukewarm water
4 c. self-rising flour
1/4 c. sugar
3/4 c. shortening, melted
1 egg

Dissolve yeast in water. Mix together in a large bowl with all other ingredients. Store covered in refrigerator and use as needed. This batter will keep for several days.

To bake, spoon batter into well greased muffin pan and bake at once at 425 degrees for 20 minutes. You don't have to wait for the dough to rise to bake.