1 pkg. active dry yeast
3/4 c. warm water (105-115 deg.)
2 tbsp. sugar
2 tbsp. vegetable oil
1/2 tsp. salt
1 egg
2 1/2-2 3/4 c. flour (Gold Medal or other)
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 cover 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 top 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 top with soft butter. Serve warm. (Yield 16 rolls.)