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Pour warm water into a mixing bowl. You want the water a little warmer than lukewarm, but not too hot. Sprinkle the yeast into the water. Allow the mixture to sit for 5 to 10 minutes, or until combined and a froth has formed on the top.
Stir the oil, sugar, egg, and salt into the bowl until combined.
Add the flour, one cup at a time, and continue to mix until your dough has formed. I find that I need to use a full 4 cups for my dough.
Switch to a dough hook if using an electric mixer, or turn out onto a floured surface, and knead for roughly 5 minutes or until the dough is smooth.
Divide the dough into 8 to 12 equal sized pieces. I have made this recipe many times and we find that 8 pieces gives us a large sized bun. Form each dough into a round ball and place on a parchment, or silicone baking mat, lined tray.
Cover with a clean towel and allow to rest for 10 to 40 minutes. Dor a more sturdy bun let it rest the 10 minutes. For a more light finish let it sit for 40.
Preheat the oven to 425 degrees.
Optional, brush the tops of your buns with a whisked egg just before going into the oven.
Bake 10 to 12 minutes, or until the tops are golden.