1 pkg. yeast
1 1/2 sticks melted butter
1 egg, beaten
2 cups very warm water
1/2 cup sugar
4 cups self rising flour
Dissolve the yeast in the warm water; use a whisk to help dissolve the yeast. Allow to sit about 5 minutes.
Add beaten egg, melted butter, and sugar; then whisk this together well.
Scoop 4 cups of self rising flour (Do not pack the cup with flour) into a bowl.
Add the above mixture and whisk until all lumps are out.
Cover and refrigerate for at least an hour. The batter will last about 4-5 days in the refrigerator.
Spoon your batter into greased muffin tins.
Bake at 400 degrees for about 10-15 minutes until lightly browned.
Hint: If the batter is really cold, fill muffin tins and allow them to sit on the counter for about 15 minutes before baking.
If you add meat to your yeast muffins to make a savory roll, make sure the meat is processed.