Combine the warm water (about 110°F—test it on your wrist like you would a baby’s bath), sugar, and yeast in a large mixing bowl. Let it sit for 2-5 minutes until it becomes foamy and fragrant; this confirms your yeast is alive and ready to work. While waiting, grease a 9×13 inch baking pan with oil or butter, making sure to coat the bottom and sides evenly so your rolls won’t stick.

Pour the vegetable oil into the foamy yeast mixture, then add the salt and room-temperature egg. Stir everything together until roughly combined. Add the flour gradually, stirring as you go, until a shaggy dough forms. I like to use warm eggs because they incorporate more smoothly and help the dough come together faster. Once the flour is absorbed, knead the dough right in the bowl for about 4 minutes, working it with your hands until it becomes smooth and slightly tacky—it should feel soft but not sticky.

Lightly oil or spray your hands to prevent sticking. Divide the dough into 15 equal pieces by pinching off portions and rolling them between your palms into smooth, tight balls. Arrange the balls seam-side down in the prepared pan in three rows of five, leaving about half an inch between each roll so they have room to expand. Cover the pan loosely with plastic wrap or a damp towel to trap moisture and encourage rising.

Preheat your oven to 375°F. Once the oven reaches temperature, turn it off and place the covered pan of rolls inside the warm (not hot) oven to rise. This gentle, consistent warmth is ideal for proofing—the rolls need about 30-45 minutes to become puffy and nearly doubled in size. You’ll know they’re ready when they’re soft to the touch and have visibly risen to fill most of the pan.

Remove the pan from the oven and preheat it again to 375°F. Once preheated, carefully place the risen rolls back in the oven and bake for 18-20 minutes, until the tops are deep golden brown. The rolls are done when they’re firm on top and a light golden color on the sides where they’ve touched each other. If your oven runs hot, check at 18 minutes to avoid over-browning.

Remove the rolls from the oven and let them cool in the pan for just 2-3 minutes so they’re still warm but set enough to handle. If you have melted butter available, brush it generously over the warm rolls for extra richness and shine. Serve them warm—they’re best enjoyed within the first hour of baking, when the interiors are still soft and the exteriors have that perfect tender-crisp texture.