2 c. water (warm)
1 (1/4 oz.) pkg. yeast
1 1/2 sticks (3/4 c.) butter, melted
2 eggs, beaten
1/4 c. sugar
4 c. self-rising flour

Dissolve yeast in water, add melted butter, eggs, sugar and beat by hand. Batter will be waffle batter consistency. Store in refrigerator. About one hour before baking, put batter into desired number of greased muffin tins about one-half full. Set in warm place. Bake at 375 degrees for 15 or 20 minutes. Store remainder of dough in refrigerator until ready to use. The older the batter the better. Makes 4 to 5 dozen.