1 pkg. active dry yeast
3/4 c. warm water (105 to 115 degrees)
2 tbsp. sugar
2 tbsp. vegetable oil
1/2 tsp. salt
1 egg
2 1/2 to 2 3/4 c. flour
Soft butter

Dissolve yeast in water in 2 1/2 quart bowl. Add sugar, oil, salt and egg. Stir to dissolve sugar and salt. 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 add 1 1/2 cups flour. Stir until mixed and turn onto floured board. Knead 3 minutes. If sticky, knead in 1/4 cup flour. Divide dough into 16 pieces and shape into balls; arrange in pan and brush tops with butter. Cover with cloth and place on rack over bowl of hot water; let rise 25 minutes.

Heat oven to 425 degrees. Bake 12 to 15 minutes or until light brown. Remove from pan to cool. Brush tops with soft butter.

Makes 16 rolls.