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Ingredients
- 4 c. self-rising flour
- 3/4 c. oil
- 1 pkg. yeast
- 1/4 c. sugar
- 1 egg, well beaten
- 2 c. hot tap water
Method
- Mix water and yeast.
- Add beaten egg.
- Mix other ingredients. Pour into large bowl and store, covered, in refrigerator about 45 minutes to rise.
- Spoon into greased or buttered muffin pans. Bake 25 minutes at 425°.