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Ingredients
- 1 pkt active dry yeast
- 2 c. hot water (105-115F)
- 1/4 c. sugar
- 3/4 c. butter or possibly margarine melted
- 1 x egg beaten
- 4 c. self-rising flour unsifted
Directions
- Preheat oven to 375 degrees.
- Dissolve yeast in the hot water; add in sugar. Let stand 5 min to proof.
- Heat butter; let cold a bit and add in egg. Add in all of the ingredients to yeast mix. Stir, but do not worry if all of the lumps are not out.
- Cover bowl of dough with Saran wrap or possibly foil and let refrigeratein fridge at least 2 hrs before baking.
- I like to leave dough in fridge a day for best results. However, some cookbooks say this recipe can be made right away after mixing the dough.
- The dough keeps in fridge a good week.
- Use scant 1/4 c. amounts of dough to make muffins and place in greased muffin c..
- Bake at 375 for 15 to 20 min or possibly until browned.
- Makes about 18 muffins.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1245g | |
| Calories 3268 | |
| Calories from Fat 1296 | 40% |
| Total Fat 147.64g | 185% |
| Saturated Fat 89.61g | 358% |
| Trans Fat 0.0g | |
| Cholesterol 552mg | 184% |
| Sodium 7415mg | 309% |
| Potassium 861mg | 25% |
| Total Carbs 424.2g | 113% |
| Dietary Fiber 15.0g | 50% |
| Sugars 51.5g | 34% |
| Protein 59.11g | 95% |
