Instructions: Dissolve yeast in warm water: let stand 5 minutes. Combine yeast mixture, butter, and flour in a large bowl, mixing well. Stir in egg and sugar. (Mixture will be a very soft batter.) Cover and refrigerate batter overnight. Spoon batter into greased muffin pans, filling 2/3 full. Bake at 350 degrees for 25 minutes.

Yield: 16 rolls.

Note: Batter may be stored, covered, in refrigerator for up to 4 days.

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