In a large bowl or the bowl of a stand mixer, combine the flour, yeast, salt, sugar, egg, warm water, and oil using clean hands or a dough hook. Mix until a soft dough forms, scraping down the sides of the bowl as needed.

Cover the bowl with plastic wrap or a clean kitchen towel and place it in a warm spot. Let the dough rise until it doubles in size, about 20 minutes.

Once the dough has doubled, gently deflate it, then turn it out onto a work surface. You can flour the surface if needed.

Using a bench scraper, divide the dough into 12 equal pieces (approximately 78 grams each). Gently shape them into smooth balls.

Place the dough balls into a 9x13-inch baking pan, spacing them evenly. Cover the pan with plastic wrap or a kitchen towel.

Let the rolls rise in a warm spot until they have doubled in size, about 30 minutes.

Preheat your oven to 350°F (175°C) and position the rack in the center.

Bake the rolls in the preheated oven for 20-25 minutes or until golden brown. Their internal temperature should reach 190°F (88°C) for fully baked rolls. Cover them with aluminum foil if they are browning too quickly.

Remove the rolls from the oven and let them cool slightly on a wire rack before serving. Enjoy!