1-2 pkgs dry yeast (I use 2)
1 ½ sticks of oleo melted = ¾ cup
1 egg - beaten
2 cups very warm water
¼ cup sugar
4 cups self-rising flour (all-purpose flour will not work). Spoon flour into measuring cup
Dissolve yeast in the 2 cups of warm water. I use a candy thermometer to 105-115 degrees to get water temperature right, then add yeast. (To proof “foam” yeast, stir in 1 tsp of your pre-measured sugar.) Most likely if date on yeast is fresh it will work OK. Cream melted oleo with sugar in large bowl, then add beaten egg. Stir in yeast. Add flour and stir until well mixed. Place in container (glass or plastic) that has a very tight lid or gasses from yeast will loosen the lid, causing bread to dry out and not rise well. Place in fridge, this will keep for several days. To bake as needed drop by spoonfuls into well-greased 2 ½” muffin tin. Bake at 350 degrees for about 20 minutes, or until browned. These rolls can be eaten when mixed, much better to chill overnight. The dough should rise to about double in size in fridge if yeast is OK – usually, if it doesn’t rise, it would mean the water was too hot and killed the yeast. That’s why the thermometer is good to use.
I’ve enjoyed this recipe for many years. It’s the only yeast bread I make as I don’t like kneading other recipes. My niece Dean Treat gave this to me. She’s such a good cook, I can always count on her recipes. I’ve passed it on to many people.
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