1 pkg. dry yeast
2 c. warm water
1 1/2 sticks butter, melted
4 c. self-rising flour
1/4 c. sugar
1 egg, slightly beaten
Place yeast in warm water; set aside
Cream sugar and butter in large bowl.
Add egg and dissolved yeast to creamed mixture.
Add flour and stir until well mixed.
Drop by teaspoonful into greased muffin pan.
Bake at 350 degrees about 20 minutes or until brown.
Note: If you do not have self-rising flour, substitute regular flour. For each cup of flour add 1 1/2 tsp. baking powder and 1/2 tsp. salt.