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1 pkg. dry yeast
2 c. very warm water
1 1/2 stick margarine, melted
1/4 c. sugar
1 egg
4 c. self-rising flour,

Place yeast in 2 cups warm water. Melt butter. Cream
with sugar in a large bowl. Add beaten egg. Add dissolved
yeast to creamed mixture. Add the flour and stir until well
To bake, drop by spoonfuls into well greased 2 1/2-inch
muffin tins and bake at 350 degrees about 20 minutes (or until
browned). This dough keeps well for several days in an air-
tight bowl and stored in refrigerator. Yields 2 dozen.
Note: The batter does not need to rise before placing
in refrigerator or after putting in the muffin tins.

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