1 pkg. yeast 2 cups lukewarm water 4 cups self-rising flour 1/4 cup sugar 3/4 cup oil 1 egg, slightly beaten
Dissolve yeast in lukewarm water. Pour remaining ingredients into a large bowl. Mix with yeast. Spoon into muffin tin. Bake at 425º until brown (about 20 minutes) This batter will keep several days if put in well greased, covered bowl in refrigerator.
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