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Ingredients
- 1 pkg. dry yeast
- 2 c. warm water
- 1/4 c. sugar
- 3/4 c. Crisco
- 1 egg, beaten
- 4 c. self-rising flour
Method
- Mix yeast in warm water.
- Mix sugar and Crisco in large bowl. Add beaten egg.
- Add yeast-water mixture.
- Slowly add flour and stir until well mixed.
- Place in airtight container and keep in refrigerator.
- When ready to bake, drop by spoonfuls into greased muffin tins.
- Bake at 400° until brown.
- Mixture will keep 3 or 4 days in refrigerator.