2 cups warm water...add1/4 cup sugar and
1 pkg. of yeast (or 2-1/4 teaspoons dry yeast in jar)
stir to dissolve yeast
add 1 egg and
1/2 cup canola or vegetable oil
mix to break up egg
Dry ingredients in a bowl:
4 cups self rising flour
1/2 teaspoon salt
Add wet ingredients and mix well until all flour is wet. I use a whisk.
Store in air tight container in the fridge for up to two weeks.
You can use this dough right away after mixed. No waiting for it to rise. Spoon into a greased muffin pan. Bake 15-20 minutes or until golden brown at preheated 350 degrees. Yummy!