package dry yeast (1 tablespoon bread yeast)
cups self-rising flour
Dissolve yeast in 2 cups warm water. Melt margarine and cream with sugar. Add egg. Add dissolved yeast to creamed mixture. Add flour and stir well. Place in tight bowl (Tupperware is good) and place in refrigerator overnight. Drop by spoonfuls into well greased muffin tin. Bake at 350 for 20 minutes. Keeps well for about a week in the refrigerator.