Dissolve yeast in water in a small bowl. In a large bowl, cream melted butter with sugar; add egg and yeast mixture. Stir in flour a little at a time until well mixed.
Place dough in an airtight container, filling container no more than 2/3 full to allow for rising. Refrigerate dough one to two hours before baking.
Preheat oven to 350. Grease muffin tins. To bake, drop dough by spoonfuls into tins, filling them 2/3 full. Bake 20 minutes, until browned.
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