1 whole egg
¼ cup light olive oil
¼ cup melted salted butter
1 cup warm water
¼ cup white sugar
¾ tsp. salt
2 ½ - 3 cups all-purpose flour
Roll batter may be made with a stand or hand mixer, or stirred by hand. Place all ingredients, except flour, in a large mixing bowl and blend. Add flour and mix to form a thick, sticky batter. Cover the bowl with a towel and let stand at room temperature for one hour. Grease baking pan with shortening and/or butter. (I use both, to keep the butter from burning.) Pinch off small pieces of the dough and tuck under all around to smooth tops. Place dough in greased baking pan, leaving space between for rolls to expand. Brush tops of rolls with melted butter. Cover pan with a towel and let stand another hour. Preheat oven to 400 degrees. Bake for about 10-15 minutes, until golden brown on top. Serve warm, or bake ahead of time and reheat to serve. Makes about 18 rolls, depending on size.
Note:
For individual rolls, use a scoop to put batter into a greased muffin tin, fill about ¾ full. Brush tops with butter and bake at 400 degrees until golden brown.
