1 pkg. dry yeast
2 c. very warm water
1 1/2 sticks butter, softened
1/4 c. sugar
1 egg
4 c. self-rising flour

Place yeast in 2 cups warm water; cool. Cream butter and sugar in large bowl; add beaten egg. Add dissolved yeast to creamed mixture; add flour and stir well. Place in covered bowl and keep in refrigerator. It will keep several days. When ready to use, drop by spoonfuls into greased muffin tins and let rise. Bake at 375 degrees until brown. Makes 2 dozen.