1 pkg. dry yeast
2 c. lukewarm water (105 - 115 degrees)
3/4 c. butter, melted
1/4 c. sugar
1 egg
4 c. self-rising flour

Dissolve yeast in water and set mixture aside. Combine butter, sugar and egg in a large bowl; beat well. Stir in yeast mixture; gradually add flour, stirring well. Cover and store in refrigerator until ready to bake; mixture may be stored in refrigerator for 2 days in airtight container. To bake, spoon batter into greased muffin pans filling 2/3 full. Bake at 350 degrees for 30 minutes. Yields 2 dozen.