Preheat oven to 425 F. Line an insulated baking sheet with parchment paper.
In a large bowl, proof the yeast in warm water with the sugar.
Add oil, salt and enough flour to form a soft dough. You may use all the flour, I did.
Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes by hand. Do not let rise. Divide into 8 pieces; shape each into a ball. Place 3 inches apart on baking sheet. Cover and let rest for 30 minutes.
Brush tops with the melted butter. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.