1 pkg. active dry yeast
3/4 c. warm water (105 to 115°F)
2 tbsp. sugar
2 tbsp. vegetable oil
1 egg
2 1/2 to 2 3/4 c. self-rising flour
butter, softened

Dissolve yeast in water in 2 1/2 quart bowl. Add sugar, oil and egg. Stir to dissolve sugar. Stir in 1 cup of the flour until smooth. Cover with cloth and place on rack over bowl of hot water; let rise 15 minutes. Grease square pan 9 x 9 x 2 inches. Stir down batter and turn onto floured wax paper. Knead 3 minutes. If dough is too sticky, knead in up to 1/4 cup more flour as needed, keeping in mind that the more flour you use, the heavier the rolls will be.

Divide dough into 16 pieces and shape quickly into balls; arrange in pan and brush tops with butter. Cover lightly with a lint-less, clean cloth and place on a rack over a bowl of hot water; let rise until fully doubled in size (about 25 minutes or more).

Heat oven to 425°F. Bake for 12 to 15 minutes or until lightly golden brown.

Remove from oven and brush with butter; serve warm.