Bring milk, sugar, salt and oil to a boil watching closely only to scald (just as the mixture tries to boil out of pan), set aside to cool to ONLY warm to the touch. Too hot will kill yeast and rolls wont rise! To aid in cooling, egg can be tempered with some of the mixture, so as not to scramble them, then added back into mixture.

In a large bowl put flour, then pour mixture into flour, then add yeast. Use heavy wooden spoon to mix thoroughly until all is incorporated. Take warm moist dish towel and cover, sit aside and approx 45 min, dough should have come close to doubling in size.

Kneading:
Lightly sprinkle some flour on smooth countertop to work dough. Pour dough onto surface and start the folding and kneading for approx 15 to 20 min or until your arms want to fall off!!! (Mother always said the more you kneed it, the lighter and more airy the roll!!!)

Place large roll pan with 1 1/2 Tbsp of oil into warm oven. Start pinching off pieces of dough approx size of a golfball or pinch larger, then roll into ball and roll all sides in the oil in pan, and place about an inch apart until full.

VERY IMPORTANT! !!
Now set aside and again cover with warm moist cloth, for approx 45 min or until rolls have again risen about double in size, away from cold vents, and definitely away from bumping, or you end up with very tasty hockey pucks!!!

Preheat oven to 400-425°F and carefully place pan on center rack for 12-15 min or until golden brown.