• 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

1. Dissolve yeast in warm waster; stir in sugar
2. Beat in ingredients
3. Grease muffin tins and spoon 1/2 full of batter
4. 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.