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

Dissolve yeast in water. Beat egg slightly, add sugar, oil, then add flour 1 cup at a time. Mix well, until most of lumps of flour are gone. Grease muffin tin, fill 1/2 full. Bake at 400 degrees for 10-15 minutes. Dough can be stored in refrigerator for several days. Makes about 24 to 30 muffins.