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

Dissolve yeast in water in 2 1/2 quart bowl. Add sugar, oil, salt and egg. Stir in dissolve, sugar and salt. Stir in 1 cup of 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 inch. Stir down batter and add 1 1/2 cups flour. Stir until mixed. Turn onto floured cloth covered board. Knead 3 minutes. If sticky knead in 1/4 cup flour. Divide dough into 16 pieces and shape quickly 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 12-15 minutes or until light brown. Remove from pan to wire rack. Brush tops with soft butter. Serve warm. 16 rolls.