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Ingredients
- 1 (1/4-ounce) envelope active dry yeast
- 2 cups lukewarm water (100° to 110°)
- 4 cups self-rising flour
- 1/4 cup sugar
- 3/4 cup butter or margarine, melted
- 1 large egg, lightly beaten
Method
- Combine yeast and 2 cups lukewarm water in a large bowl; let mixture stand 5 minutes.
- Stir in flour and remaining ingredients until blended. Spoon into well-greased cast-iron muffin pans, filling two-thirds full, or into well-greased cast-iron drop biscuit pans, filling half full.
- Bake at 400° for 20 minutes or until rolls are golden brown.
- Note: Unused batter may be stored in an airtight container in the refrigerator for up to 1 week.
