In a large mixing bowl, combine the flour, salt, and sugar. Mix well.

In a separate small bowl, dissolve the active dry yeast in the warm water. Let it sit for 5 minutes until it becomes foamy.

Add the yeast mixture, warm milk, and vegetable oil to the dry ingredients. Mix with a wooden spoon until a soft dough forms.

Knead the dough on a lightly floured surface for about 10 minutes, or until it becomes smooth and elastic.

Place the dough back in the mixing bowl, cover with a clean cloth, and let it rest in a warm place for 1 hour, or until it doubles in size.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Once the dough has risen, punch it down and divide it into 8 equal pieces. Shape each piece into a round roll and place them on the prepared baking sheet, leaving enough space between each roll for expansion.

Brush the tops of the rolls with the beaten egg using a pastry brush. This will give them a nice golden color when baked.

Bake the rolls in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

Remove the rolls from the oven and let them cool on a wire rack. Enjoy your homemade Chilean Country Bread warm or at room temperature.