Instructions: Preheat oven to 375 degrees.

Dissolve yeast in the warm water; add sugar. Let stand 5 minutes to proof.

Melt butter; let cool a bit and add egg. Add all of the ingredients to yeast mixture. Stir, but dont worry if all of the lumps are not out.

Cover bowl of dough with Saran wrap or foil and let chill in fridge at least 2 hours 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 cup amounts of dough to make muffins and place in greased muffin cups.

Bake at 375 for 15 to 20 minutes or till browned.

Makes about 18 muffins.

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