1 pkg. dry yeast
3/4 c. oil
1/4 c. sugar
2 c. warm water
4 c. self-rising flour
1 egg, beaten

Mix yeast with a little of the warm water to soften and dissolve. Add all other ingredients and stir. Fill greased muffin tins (or spray with Pam) 3/4 full and bake at 400 degrees for 20 minutes or until desired brownness. Batter (covered) may be kept for 4 to 5 days in refrigerator. Makes approximately 1 1/2 dozen depending on size of muffin tins.