In a large bowl, combine the warm water, yeast, sugar and salt. Stir until the yeast is dissolved and set aside for about 10 minutes until bubbly.

Add in the vegetable oil, melted butter and 2 cups of the flour. Beat with an electric mixer for 5 minutes at low speed or until well combined.

Gradually add in the remaining cup of flour while beating on low speed and scraping down sides of the bowl as needed with a rubber spatula or spoon. Once everything is incorporated, beat another minute longer to form a soft dough ball that pulls away from sides of the bowl cleanly.

Lightly dust a clean surface with flour and turn out dough onto it. Knead for 5 minutes, lightly coating your hands with more flour as needed to prevent sticking. Form into a ball, place in the bowl and cover loosely with plastic wrap or a damp cloth (to prevent drying). Set aside in warm location to rise for about 1 hour until doubled in size.

Punch down risen dough into same bowl and then turn it out onto floured surface again. Divide the dough into 12 equal sized pieces and form each one into a ball by gently rolling between your palms before placing on parchment-lined baking sheet about 2 inches apart from one another.

Beat egg in small bowl and brush over each roll. Cover and let rise for another 30 minutes until doubled in size.

Preheat oven to 375°F and then bake rolls for 15-18 minutes or until golden brown on top. Remove from the oven and brush each roll again with melted butter while still hot. Serve warm, with additional butter if desired.