1. Dissolve yeast in lukewarm water. Let stand for 10 minutes.
2. In a mixing bowl, combine flour and salt.
3. Make a well in the center and pour in the oil and the yeast mixture.
4. Beat the flour into the liquid and gather the mixture into a ball.
5. Turn dough out on a floured board.
6. Knead and slap the dough until it is smooth and elastic (like a baby's bottom).
7. While kneading, add a little more flour, if necessary.
8. Dough must be smooth, elastic, and not sticky.
9. Gather dough into a ball and place it in a lightly oiled bowl.
10. Set the bowl in a warm place, cover and let rise for about 1 hour, or until doubled in bulk.
11. Oil a 9-inch square-baking pan.
12. Punch dough down, and knead a little.
13. Pull off pieces of dough about the size of golf balls.
14. Shape into balls, place side by side (sides touching) in the oiled pan and let rise again (for about 45 minutes).
15. There will be 12 to 16 rolls.

Tip:

1. After the first rising, dough can be punched down and refrigerated or frozen. If frozen, thaw in refrigerator overnight.
2. Preheat oven to 425 degrees F. when you think the rolls are about ready to bake [about 15 minutes ahead of time].
3. Melt the butter. Brush lightly over the tops of the rolls.
4. Sprinkle sesame seeds liberally over them.
5. Bake for about 35 minutes.
6. Be sure the middle rolls are done before you take the pan from the oven.

Variations:
Use poppy or caraway seeds instead of sesame seeds.