• 1 package dry yeast
• 2 cups warm water
• 1/4 cup sugar
• 3/4 cup Crisco
• 1 egg, beaten
• 4 cups self-rising flour
• 1/2 teaspoon salt

Dissolve yeast in warm waster; stir in sugar

Beat in ingredients

Grease muffin tins and spoon 1/2 full of batter

Bake in preheated over, 450, 10 minutes or until done

Note:

Batter may be kept in a tightly covered container in refrigerator several days and used as needed.