1 pkg. Dry Yeast
2 Cups very warm Water
1 ½ sticks Margarine (melted)
¼ Cup Sugar
1 Egg (beaten)
4 Cups Self Rising Flour
· Place yeast in 2 Cups very warm water.
· Melt margarine, cream with sugar in bowl.
· Add beaten egg and dissolved yeast to the creamed mixture.
· Add the flour and stir until well mixed.
· Place in airtight bowl and refrigerate.
· TO BAKE: drop by spoonfuls into well-greased muffin tins, 2/3 full.
· Bake at 375 degrees about 20 minutes or until brown.
· Yield 2 dozen
This dough keeps for several days in refrigerator after mixing or you can bake immediately.
