In a large bowl, combine water and instant yeast, wisk or mix until combined and bubbly.

Add vegetable oil, flour, salt, and sugar directly on top of the water mixture.

Mix dough by hand, squeeze and mix the dough until all ingredients are well combined.

Let your dough rest in the bowl for 5 minutes.

Knead your dough by hand directly inside of the bowl for about 2 minutes. Your dough should be slightly sticky but easily manageable.

Cover your bowl with saran wrap, and let your dough rise for 1.5 hours.

After your dough is done rising, it should have at least doubled in size. If it has not doubled in size, allow your dough to rise for an additional 30 minutes.

Punch down your dough to release the air, and turn your dough out of the bowl onto an unfloured countertop. Roll your dough out into a thick, even cylinder shape and divide your dough into 8 equal pieces.

Shape each piece into a roll. Cup both hands around the dough, and simultaneously turn the dough to create tension.

Grease your hands with softened butter and massage the butter into each roll.

Place the rolls into a well greased casserole dish or cake pan (I used a 10 x 7 inch casserole dish and it was the perfect size, but a larger pan will also work). Arrange the rolls in two rows of four.

Let your rolls proof for about 45 minutes.

Preheat your oven to 375 degrees

Bake rolls for 25 minutes or until golden brown.

Optional: combine melted butter, garlic, and parsley and brush onto rolls when they're done baking. ENJOY!