- 2 cups very hot water
- 1 pkg dry yeast*
- 1 egg
- 1/2 cup sugar
- 1/4 cup Crisco
- 4 cups self-rising flour (such as White Lily)
In a large bowl, place dry yeast and Crisco. Add the hot water and mix. Add egg and sugar, then stir in flour. Store covered in refrigerator at least 1 hour for best results (batter can be kept up to three days). Spoon into greased muffin pan. Bake at 400 degrees for 15 to 20 minutes, until golden brown.
* 1/4 oz Fleischmann’s active dry yeast – NOT rapid rise
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