Grease 12 medium muffin cups. In large bowl dissolve yeast in hot water. Add 1 1/3 cup of the flour and the remaining ingredients. Blend 1/2 minute on low speed, scraping occasionally. Stir in remaining flour thoroughly. Divide batter evenly among muffin cups. Let rise in warm place 50 minutes. (Batter rises slightly, but not double.) Bake at 350° for 30 minutes or until golden brown. Immediately remove from pans. Immediately refridgerate.