Preheat oven to 425 degrees.
In a large bowl dissolve yeast in warm water. Whisk in vegetable oil and sugar. Allow to rest for 5-minutes.
Add the egg, salt and enough flour to form a soft dough (I used about 3 1/4 cups).
Turn out onto a well floured surface and knead for 3-5 minutes until smooth and elastic. Divide into 12 balls. Do not allow to rise. Place 3-inches apart on parchment lined baking sheets, cover and allow to rest for 10 minutes.
Bake for 8-12 minutes or until golden brown. Cool on wire racks.