3 c. flour, unsifted
1 tsp. salt
1 egg, well beaten
1/3 c. sugar
1/3 c. cooking oil
1 pkg. dry yeast
1 c. lukewarm water

Mix flour, salt and sugar. Dissolve yeast in water. Add eggs, cooking oil and yeast. Mix well and knead. Pat and cover completely with oil. Let rise double in bulk, approximately 1 to 1 1/2 hours. Knead. Roll out into rolls of desired shape. Rub top of dough with oil and cover with waxed paper. Let rise again until double in bulk. Bake at 350 degrees until brown. Snatch from oven, open, fill with butter and start eating.

For wheat rolls, substitute 1/2 cup of white flour with 1/2 cup of whole wheat flour. Makes approximately 18 rolls.