1/2 c. Wesson oil
1/4 c. sugar
1 tsp. salt
1 egg
1/2 c. warm water
1 pkg. yeast
1/2 c. milk
3 or 4 c. flour

Combine oil, sugar, salt and egg in large bowl. In cup, mix yeast and warm water. Bring milk to boil and add to first mixture in bowl. Let cool 10 minutes. Then add water and yeast mix. Add all-purpose flour and mix well. Cover and refrigerate overnight or leave at room temperature 2 hours before using. Divide into 3 equal parts. Make balls and roll out on floured board in shape (not as thin) of pie crust round; cut across as cutting pie slices.

To make crescent rolls, roll up from big end to little. Place on greased baking pan and let stand to rise 1 hour before baking at 450 degrees until brown.

For Variation: Spread melted butter on rolls after cut and sprinkle cinnamon and sugar over this. Then roll up as crescent rolls. Bake until brown. Make powdered sugar and water mixture to drizzle over tops for sweet rolls. Serve hot.