Ingredients

2 cups warm water (between 105 – 110 degrees)

1 pkg dry yeast

¼ cup granulated sugar

½  cup melted butter (salted)

1 Tablespoon melted butter for top of rolls

4 cups self rising flour

½ teaspoon salt

Instructions

Pour warm water in mixing bowl; sprinkle yeast on top and stir with a whisk or fork; add sugar, stir.  Add flour, salt and melted butter and mix until smooth (can use mixer on dough setting, using a dough hook).

Remove mixer bowl and cover dough with plastic wrap for 15 minutes.  Pre-heat oven to 450 degrees.  Grease muffin pans.

Using a large cookie scoop, brushed with melted butter, scoop dough into muffin tins.  Each tin should be about ¾ full.  Makes 24 rolls.  Bake for about 15 minutes (check at 12 minutes), or until golden brown.  Remove from oven and brush with remaining butter.

NOTE:  Can make this dough ahead of time and refrigerate overnight until ready to bake.  Punch the dough down and follow steps above.