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Ingredients
- 2 pkg. yeast
- 2 c. hot water
- 4 c. self-rising flour
- 1/4 c. sugar
- 1 egg
- 3/4 c. melted shortening
Method
- Combine yeast and water.
- Then add the rest of the ingredients; stir well.
- Bake in muffin tins at 425° for about 15 to 20 minutes.
- Can keep unused batter in refrigerator for up to 2 weeks.