Source: Ma Grilliette

Category: Breads

Type: Biscuits & Rolls

Classifications:

Qty Measure Ingredient

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1 package dry yeast

2 cups very warm water

1 1/2 sticks butter or margarine, melted

1/2 cup sugar

4 cups self-rising flour

Instructions: Place yeast in water. Cream butter with sugar in a large bowl; then add egg. Add dissolved yeast to creamed mixture; add flour a little at a time until well mixed. Place in an air tight container and refrigerate.

To Cook: Drop by spoonfuls into well greased muffin tins and bake until brown; about 20 minutes at 350*.

NOTE: If batter has been refrigerated, let come to room temperature before cooking.

Yields: 2 dozen

Staging:

Variations:

Background: Recipe by: Nellwyn Grilliette

Note: Will keep several days in refrigerator.

Serves: 24

Food Exchanges: