In a large mixing bowl, dissolve the yeast in warm water.

Let it sit for 5-10 minutes until frothy.

Add the vegetable oil and sugar to the yeast mixture and mix well.

Gradually add the self-rising flour to the wet ingredients, stirring until a soft dough forms.

Turn the dough out onto a floured surface and knead it for about 1 minute until smooth and elastic.

Roll out the dough to about 1/2-inch thickness and cut it into desired shapes using a biscuit cutter or knife.

Place the shaped rolls on greased baking sheets, leaving some space between each roll.

Cover the rolls loosely with a clean kitchen towel and let them rise in a warm place for 20-30 minutes, or until doubled in size.

Preheat the oven to 375°F (190°C).

Bake the rolls in the preheated oven for 10 minutes or until they are golden brown.

Optional: Remove the rolls from the oven, brush the tops with melted butter, and return them to the oven for a few more minutes to brown the tops.

Once baked, transfer the rolls to a wire rack to cool slightly before serving.