2 c. very warm water
1 pkg. dry yeast
4 c. self-rising flour
1/2 c. sugar
3/4 c. soft margarine
Mix together all ingredients. Put in an airtight
container and refrigerate at least 2 hours. Fill greased
muffin tin 2/3 full. Bake at 350 degrees until brown. Keeps up to 2
weeks. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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