Sometimes you'll find a recipe that calls for you to add salt to your sugar/yeast/water mixture. I never do this, because salt kills yeast. So why would you want to add it while you're activating your yeast? When I find a recipe that says to do this, I just add the salt to the flour, and shake my head at the person that wrote the recipe out. Anyway, this is bloomed yeast after about 15 minutes. There is a nice layer of foam on top!
Once your yeast has bloomed, put 3 cups of all purpose flour in a mixing bowl, along with the salt, and give it a quick mix. Set that aside, and add the 1/2 of the beaten egg and the 1/8 C of oil to the sugar/yeast/water mixture, and give that a quick stir.
Make a well in the flour, and add in the oil, egg, sugar, water and yeast into the flour. Mix it until it just comes together.
Once the dough has come together, turn it out onto a lightly floured counter top and knead it for 6-10 minutes, until it becomes smooth and elastic.
After an hour, your dough will be lovely and smell amazing! Turn your dough back onto a lightly floured counter top, and knead it once or twice, until the air is out, and the dough is smooth again.
Once your dough is again elastic, cut it evenly into 8 pieces. I do this by cutting the dough in half, cutting each half into half again, and so on and so forth until I have 8 even pieces left.
After the second rise is finished, place them in the oven to bake for 10-15 minutes, and enjoy these soft, fluffy yeast rolls! Yum!