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Ingredients
- 1 pkg. dry yeast
- 2 c. warm water
- 1 1/2 sticks melted oleo
- 2 Tbsp. sugar
- 1 egg, beaten
- 4 c. self-rising flour
Method
- Sprinkle yeast in water and let dissolve.
- Add oleo, sugar, egg and flour.
- Beat with mixer until smooth.
- Put in an airtight container and store in refrigerator.
- Fill muffin pans 1/2 full. Bake at 325° for 20 minutes.