Ingredients
Method
- In a small bowl, combine warm water with 1 tablespoon of sugar. Sprinkle yeast over the water and let stand for 5-8 minutes until foamy and bubbly.
- In a large mixing bowl, whisk together flour, remaining 2 tablespoons sugar, and salt. Make a well in the center.
- Add the yeast mixture, vegetable oil, and egg to the flour mixture. Mix with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
- Place dough in a lightly oiled bowl, turning to coat all sides. Cover with a clean kitchen towel and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and turn it onto a lightly floured surface. Divide into 12 equal pieces (about 2.5 ounces each).
- Shape each piece into a smooth ball by rolling it under your palm in a circular motion. Place rolls on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Cover rolls with a kitchen towel and let rise for 45 minutes, until puffy and nearly doubled.
- Preheat oven to 375°F. Brush tops of rolls with beaten egg and sprinkle with sesame seeds if using.
- Bake for 16-18 minutes, until golden brown on top and they sound hollow when tapped on the bottom.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
Rolls can be made ahead and frozen after shaping. Let them thaw and rise before baking, adding 30-45 minutes to the rising time. Store baked rolls in an airtight container for up to 3 days or freeze for up to 3 months. To reheat, wrap in foil and warm in a 300°F oven for 5-8 minutes.