Spoon Rolls

1 (1/4-ounce) envelope active dry yeast
2 cups lukewarm water (100 to 110)
4 cups self-rising flour
1/4 cup sugar
3/4 cup butter or margarine, melted
1 large egg, lightly beaten

Combine yeast and 2 cups lukewarm water in a large bowl; let mixture stand 5 minutes.
Stir in flour and remaining ingredients until blended. Spoon into well-grease cast-iron muffin pans, filling two-thirds full, or into well-greased cast-iron drop biscuit pans, filling half full.
Bake at 400 to 20 minutes or until rolls are golden brown.

Note: Unused batter may be stored in an airtight container in the refrigerator for up to 1 week.

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