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Ingredients
- 4 c. self-rising flour
- 1 pkg. yeast
- 1/4 c. sugar
- 3/4 c. Wesson oil
- 1 egg, slightly beaten
- 2 c. warm water
Method
- Sift the self-rising flour, yeast and sugar.
- Pour liquid ingredients into the dry ingredients.
- Stir and store until ready to bake; refrigerate at least 3 hours.
- Bake at 400° to 425° in greased muffin tins for 10 to 12 minutes.