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Ingredients
- 1 pkg. dry yeast
- 4 c. self-rising flour
- 1/4 tsp. salt
- 2 c. warm water
- 1 egg
- 3/4 c. Wesson oil
- 1/4 c. sugar
Method
- Mix yeast and water; add egg, oil, sugar, salt and flour. Grease muffin pans and bake at 425° for 20 minutes.
- This batter will keep one week in the refrigerator.