Spoon Rolls - cooking recipe

Ingredients

1 pkg. active dry yeast
2 c. lukewarm water
1 egg, beaten
3/4 vegetable oil
1/4 c. sugar
4 c. self-rising flour

Preparation

In large bowl that can be sealed with a lid, mix yeast and warm water until yeast dissolves.
Add egg and oil, then sugar and flour.
Mix well with mixer.
Store tightly covered in refrigerator.
(The dough will keep up to two weeks in refrigerator if sealed well after each use.)
May be baked immediately or later at 425\u00b0 until browned on top.
Spray muffin pan with nonstick spray and fill 2/3 full of dough.