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

Dissolve yeast in water. Mix all ingredients together. Refrigerate, covered, for 2 hours. Fill muffin tins 2/3 full. Let set in tins about 30 minutes.

Bake at 400°F for 20 minutes.