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

Cream butter with sugar. Add egg. Add dissolved yeast and water to creamed mixture. Add flour and stir well.

Bake in greased muffin pan; fill each cup 2/3 full.

Bake for about 20 minutes at 350°F. Recipe can be partially baked and frozen. Will keep for several days.