2 c. warm water
1 pkg. yeast
1/4 c. sugar
1 egg, beaten
3/4 c. shortening
1/2 stick butter, melted
3 1/2 c. self-rising flour

Sprinkle yeast over water and stir until dissolved. Stir in sugar, egg and shortening. Add flour, stirring well. Batter will be like pancake batter. Drop by spoonfuls into well-greased muffin pan. Bake at 350 degrees for 20 minutes or until brown. This batter will keep in refrigerator for 2 weeks.