Instant Rolls - cooking recipe

Ingredients

1 envelope dry yeast, dissolved in 1/4 c. warm water
1/4 c. sugar
4 c. sifted self-rising flour
3/4 c. oil
1 egg, beaten
1 c. warm water

Preparation

Mix all ingredients together.
Cover in Tupperware bowl. Place in refrigerator and use as needed.
Fill greased muffin tins 3/4 full and bake at 450\u00b0 until brown.
I usually mix and bake immediately.