Spoon Rolls

1 (1/4-ounce) envelope active dry yeast                              

2 cups lukewarm water (100° to 110°)                       

4 cups self-rising flour
1/4 cup sugar
3/4 cup butter or margarine, melted
1 large egg, lightly beaten



Combine yeast and 2 cups lukewarm water in a large bowl; let mixture stand 5 minutes.

Stir in flour and remaining ingredients until blended. Spoon into well-greased cast-iron muffin pans, filling two-thirds full, or into well-greased cast-iron drop biscuit pans, filling half full. You can use regular greased  muffin pans also.

Bake at 400° for 20 minutes or until rolls are golden brown. Makes 14 rolls.

Note: Unused batter may be stored in an airtight container in the refrigerator for up to 1 week or you can freeze rolls and thaw for later.