Ingredients
- 1/4 ounce (1 packet) active dry yeast
- 2 cups warm (100°F) water
- 3/4 cup (1 1/2 sticks) butter, melted
- 1/4 cup sugar
- 1 large egg
- 4 cups self-rising flour
Preparation
Step 1
Dissolve the yeast in the warm water. Mix the butter and sugar with an electric mixer. Beat in the egg. Add the yeast and mix well. Gradually stir in the flour, until smooth. Pour into a 2-quart, greased, airtight bowl. Store tightly covered in the refrigerator overnight.
The next day, preheat the oven to 350°F. Grease miniature muffin tins.
Spoon the dough into the muffin tins and bake the rolls for 18 to 20 minutes, or until browned.
FROM GWEN: The batter will rise in the refrigerator. Do not punch down. Just dip by large spoonfuls to fill muffin cups. Any remaining batter can be stored in the refrigerator for a couple more days.
FROM BETH: The batter may become thinner on the second day. Just stir it and add a bit more flour if needed.