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Ingredients
- 1/4 ounce (1 packet) dry active yeast
- 2 cups warm (100 degrees F) water
- 1 1/2 sticks (3/4 cup) butter, melted, plus more to grease pans
- 1/4 cup sugar
- 1 large egg
- 4 cups self-rising flour
- Special equipment: mini muffin tins
Method
- Dissolve the yeast in the warm water.
- Mix the butter and sugar with an electric mixer.
- Beat in the egg.
- Add the yeast and mix well.
- Gradually stir in the flour until smooth.
- Pour into a 2-quart, greased, airtight bowl.
- Store tightly covered in the refrigerator overnight.
- The next day, preheat the oven to 350 degrees F. Grease miniature muffin tins.
- Spoon the dough into the muffin tins and bake the rolls until browned, 18 to 20 minutes.
