1. In large bowl, combine sugar, salt, yeast, and 2 1/4 cups flour. In 1-quart saucepan over low heat, heat water and 1/2 cup butter or margarine (1 stick) or shortening until very warm (120° to 130°F.). Butter, margarine, or shortening does not need to melt.
2. With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes. Beat in egg and 3/4 cup flour; continue beating 2 minutes, scraping bowl often. With spoon, stir in 2 1/2 cups flour to make a soft dough.
3. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover; let rise in warm place (80° to 85°F.) until doubled, about 1 1/2 hours.
4. Punch down dough. If you like, shape dough into rolls as in step 5; cover and let rise until doubled, about 3/4 hour; then bake as in step 6. Or, turn dough over; brush with salad oil. Cover bowl tightly with plastic wrap and refrigerate, punching down dough occasionally, until ready to use.
5. About 2 1/2 hours before serving, remove dough from refrigerator; grease 15 1/2 by 10 1/2" open roasting pan. Cut dough into 30 equal pieces; shape into balls; place in pan. Cover; let rise until doubled, about 1 1/2 hours.
6. Preheat oven to 400°F. Bake rolls 15 to 20 minutes until golden and rolls sound hollow when lightly tapped with fingers. In small saucepan over low heat, melt 2 tablespoons butter or margarine (1/4 stick). With pastry brush, lightly brush melted butter or margarine over hot rolls. Remove rolls from pan; serve warm.