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Ingredients
- 1 pkg. dry yeast
- 2 c. very warm water
- 3/4 c. butter, melted
- 1/4 c. sugar
- 1 egg, beaten
- 4 c. self-rising flour
Method
- Place yeast in warm water.
- Melt butter, cream with sugar in large bowl; add beaten egg.
- Add dissolved yeast and water to creamed mixture.
- Add flour and stir well.
- Place in airtight container and store in refrigerator.
- To bake, stir down.
- Fill muffin tin 2/3 full (does not have to rise) and bake at 350° for about 20 minutes.
- This dough will not have a "yeasty" flavor if you do not store in refrigerator at least 2 hours before baking. Batter keeps in airtight container in refrigerator for several days.
