In a large bowl, or stand mixer bowl, dissolve yeast in 1/4 C lukewarm water plus 2 Tbsp sugar taken out of the 1 cup sugar total. Whisk and let stand for 5-10 min until starts to froth.
Add the 4 cups of water, sugar, oil, salt, and egg and mix thoroughly, by hand or with the paddle of a stand mixer. Add the flour and mix until combined and no dry flour remains.
Knead the dough 5-8 minutes by hand on a floured surface, or with the dough hook of a stand mixer. Dough will be sticky.
Turn dough out onto lightly floured surface and form into a large ball. Place ball in an oiled large bowl, turning it over to coat, and cover with a tea towel. Let rise for 2 hours.
Punch down dough and rise for another 1 1/2 hours.
In the meantime, butter 4 muffin tins.
On a lightly floured surface divide the dough into 48 pieces and make rolls. place the rolls in the muffin tins. Place in a warm, draft free area and cover with a light tea towel. Let rise undisturbed about 7-8 hours or overnight.
Preheat oven to 375 degrees. Bake rolls for 12 minutes until golden brown. Remove from oven and immediately brush tops with melted butter. Turn rolls out onto tea towels to cool. Eat same day or freeze in freezer bags for several months.
Enjoy!