Lightly grease a 9-by-13-inch baking pan or a similar baking dish. In a large bowl, combine the warm water, vegetable oil, active dry yeast, and sugar, then let the mixture stand for about 10–15 minutes until the yeast dissolves and begins to foam.

Mix the salt and egg into the yeast mixture. Add the flour gradually, stirring after each addition until a soft, slightly tacky dough forms.

Knead the dough by hand or with a dough hook for about 3 minutes, just until it becomes reasonably smooth. Avoid adding too much flour because the dough should remain soft rather than stiff.

Divide the dough into 12 equal pieces and shape each piece into a smooth ball. Arrange the dough balls in the greased pan with a little room between them.

Let the shaped rolls rest for about 10 minutes while the oven heats to 400°F (205°C). Because this recipe uses a short rise and a relatively large amount of yeast, do not leave the shaped rolls for a long conventional proof.

Bake the rolls for approximately 10–12 minutes, until the tops are lightly golden. Brush them with melted butter if desired, and serve warm.