Preparation :

Disolve yest in warm water, in a small bowl. In a large bowl, cream sugar with melted butter, add egg and yeast mixture. Stir in flour until well mixed. Place dough in air-tight container, filling container not more than 2/3 full. Refrigerate one to two hours before baking. To bake : drop by spoonfull into well greased muffin tins. Bake at 350F for 20 minutes, or until browned. This dough will keep several days in the refrigerator and can be used as needed.

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