Dissolve the yeast in the warm water. Sprinkle with a little of the 1/3 cup sugar.
After the yeast starts to bubble a little, add in 1 1/2 cups of the flour, the rest of the sugar, oil, egg, and salt. Beat with an electric mixer ... I use my dough hook on my Kitchen Aid. Scrape down the sides and mix for five minutes until you have a sticky ball!
Pour a little canola oil in a refrigerator container large enough to allow the dough to triple in size. Roll the ball of dough around to coat all sides with oil. Refrigerate overnight (or up to 3 days).
When you are ready to use it, pour it out onto a floured surface and let it rest 15 minutes. Shape the dough into 24 balls - don't overwork the dough. Place into a greased pan 13 x 9 inch pan. You can use any size pans, really ... or place the rolls on a greased baking sheet with a couple inches space between them.
Cover the rolls and place in a warm location ... Let them rise until double in size. This will take between 1 and 2 hours.
Preheat oven to 375 degrees F. Bake for 12 to 15 minutes for individual rolls, about 20 minutes for pan rolls, or until golden. Immediately remove rolls from pans. If desired, brush tops of rolls with 2 tablespoons melted butter. Serve warm. Makes 2 dozen rolls.