Sopapillas

1 envelope active dry yeast
1 t. sugar
1/2 C. very warm water
3 C. flour
1 T. melted butter, cooled
1 t. salt
1 egg
oil for frying

In a large bowl, dissolve yeast and sugar in warm water.  In a separate bowl, mix flour, butter, salt, and egg.  Pour flour mixture into yeast mixture.  Add enough water to create a consistency like bread dough.  Knead for 15 minutes.  Cover with a towel or plastic wrap.  Place in a warm spot and let rise for 30 minutes or until doubled in size.  Punch down dough.  Divide in half.  On a lightly floured surface, roll each half of the dough 1/4 inch thick.  Cut into 2-inch squares.  Heat oil to 375 degrees.  Stretch squares gently and drop into hot oil.  Hold down in oil until dough begins to puff, then turn squares over.  Fry only 3 or 4 at a time, turning often until golden.  Drain on absorbent paper.  Serve hot with honey butter (1/3 C. honey to 1 C. softened butter).  Makes 3 dozen.  These are basically small fluffy scones, and they freeze well for breakfasts.