| | Directions | | Dissolve yeast in warm water. Cream margarine with sugar and egg. Add yeast and water to mixture. Mix flour one cup at a time to make a spongy batter (an electric mixer works fine). Place in airtight container and refrigerate until ready to use. Place a heaping tablespoon of the dough into greased muffin tins. Bake at 350 for 15 to 20 minutes. This mixture will keep up to 5 days in the refrigerator. |
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| Ingredients | | - |  | 1 package dry yeast |
| - | | 2 cups warm water |
| - | | 1 1/2 sticks margarine, softened |
| - | | 1 egg |
| - | | 1/4 cup sugar |
| - | | 4 cups self-rising flour |
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