From: Mary E. Shafer

Makes 12 to 16 Rolls depending on the size you make the rolls.

1 ½ Tablespoons yeast
1/2 Cup white sugar
½ tablespoon salt
1 ½ cups lukewarm water
1 whole egg (slightly beaten)
¼ cup oil
3 to 6 cups plain flour (Add a little more if needed)
Put water, yeast, sugar & salt in the mixing bowl & mix well
(I beat with a wire whisk first)
Add oil & beaten egg & mix well
Add flour one cup at a time mix well after each cup

If you do not have a dough hook on your mixer you can put the dough out onto a floured surface
and “hand knead” the last couple of cups of flour into the dough. This works just as well.

Grease the inside of a bowl with a little oil twice the size of the ball of dough.
Place the dough into the bowl and turn it over and around to coat with a little of the oil
Cover the top of the bowl with plastic wrap
Let rise for a half hour (I set the timer) or until double in size
Pinch out the rolls or roll out gently and cut with a biscuit cutter
Place in a greased pan (usually a 9 x 13)
Let rise ½ hour or until double in size
Bake in a 425 degree oven until brown (About 15 to 20 Minutes)
A good way to test for doneness is to tap on the top of a middle roll
If when you tap on it, you hear the tapping noise back, they are done
Butter the tops with a pastry brush
Let cool a little before serving
Recipe may be doubled