In a small saucepan combine milk, oil, sugar and salt; bring to a boil. Cool to lukewarm. In a Large bowl, dissolve yeast in lukewarm water. Add the mix mixture to the yeast. Add egg and flour and combine until dough leaves side of bowl. On a lightly floured surface, knead dough for 8-10 minutes or until dough is smooth and elastic. Place dough in a greased bowl, turning to coat. Let rise in a warm draft free place for 1 hour or until double in bulk.
Shape dough into 18 medium balls; place 2” apart on a greased baking sheet.
Shape dough into 18 medium balls; place 2” apart on a greased baking sheet. With a scissor cut an X on top of each roll.
Muffin tins may be used: Make the 18 balls, and cut each into 3 pieces. Re-shape these into 3 balls and place 3 in each muffin cup.
Take the 18 balls, and flatten out on lightly floured surface, roll over to a half moon shape, place 2” apart on grease baking sheet.
After shaping, let rise, in a draft free place, until double in bulk, about 30 minutes.
Preheat oven to 400ºF. Bake rolls for 15 minutes or until golden brown.