1 pkg. dry yeast
1 stick butter
1 egg
2 c. warm water
4 c. self-rising flour

Place yeast in warm water. Melt butter and cream with sugar and egg. Mix yeast and creamed mixture and add flour. Fill muffin pans 2/3 to 3/4 full. Bake in 400-500 degree oven until brown. Dough may be kept in airtight bowl in refrigerator until needed. They may be baked as soon as mixed.