preparation
Put yeast and 1 tbsp of the sugar in the water. Cream butter and sugar in large bowl. Add egg and yeast mixture to creamed mixture. Stir in flour until well mixed. Put in an airtight bowl; keep in refrigerator (will keep 2-3 days). To bake, preheat oven to 350 degrees. Spoon mixture into mini muffin pans, filling level. Bake for 15-20 minutes or until golden brown. |