Makes 1 dozen rolls • Regular 12-cup muffin tin
Nonstick cooking spray
1 envelope (1/4 ounce) active dry yeast
2 cups very warm water (105° to 110°F)
1 stick (1/4 pound) butter
1/4 cup sugar
1 large egg
4 cups self-rising flour
1. Heat the oven to 400°F. Lightly grease the muffin tin cups with cooking spray.
2. Sprinkle the yeast over the warm water. Let stand until foamy, about 5 minutes.
3. In a large mixing bowl, beat the butter and sugar until well combined and creamy. Beat in the egg.
4. Add the yeast to the butter mixture. Add the flour and stir until well combined.
5. Drop by spoonfuls into the muffin cups. Bake until browned, 20 to 25 minutes. Cool in the pan or eat while still hot.
A Note from Miss Kay
This dough will keep in a tightly sealed container in the refrigerator for several days. Be sure to use self-rising flour so you’ll have nice fluffy rolls.