We found this recipe in a folder of assorted recipes my husband’s grandmother had saved. It was in my own hand writing! This is exactly the same recipe.
One additional note: If you store any extra batter, make sure to use a container that is much larger than you think you will need and punch the dough down often. You will be amazed at how quickly and how large it grows!

3/4 cup butter, margarine, or shortening
1/4 cup sugar
1 egg slightly beaten
1 pkg yeast
2 cups warm water
4 cups self-rising flour

1. Melt and cool butter.
2. Add all other ingredients and stir well.
3. Spoon into greased muffin tins.
4. Bake at 400° for 20 min.
5. Batter will keep in fridge for 1 wk.

Servings: 18