1 1/2cAll Purpose Flouryou may need up to a few tablespoons more
1/2tspSalt
FOR THE EGG WASH:
1largeEggbeaten, plus a splash of water
White Sesame Seedsoptional
Instructions
Add the warm water to the bowl of an electric mixer. Sprinkle half of the sugar and yeast on top. Stir once gently and allow to sit for 10 minutes or until foaming and bubbly.
Whisk together the all purpose flour, the remaining sugar and the salt.
Separate two egg yolks, reserving the whites for another use.
Add the flour mixture, the egg yolks and the vegetable oil to the proofed yeast. Beat, using the dough hook, until it comes together into a shaggy dough, sticking to the hook.
Remove the dough to a lightly floured surface and knead for 5-7 minutes or until smooth and elastic.
Add to a lightly oiled bowl and cover with plastic wrap or lint free towels. Place in a warm (not hot) area of your kitchen for one hour or until doubled in size.
Punch down the dough, cover and allow to rise once again for 45 minutes this time.
Place the dough on a lightly floured surface and knead just a few times until you get a smooth ball. Divide into equal portions. I used a kitchen scale, but you can just estimate.
Roll each portion into a log. If it resists you, allow it to rest for a few minutes then try again.
Preheat oven to 350 degrees.
Tie the log into a simple knot, then tuck the ends underneath taking care to pinch the bottom of the dough to secure. Place onto a lined baking sheet, covering loosely and allowing to rise while the oven preheats. About 20 minutes.
While the oven is preheating, create an egg wash of a beaten egg and water.
Brush the tops of the rolls with the egg wash and immediately sprinkle with white sesame seeds (optional).
Bake for about 20-25 minutes or until golden. Remove to a rack to cool completely before slicing. Otherwise, serve warm with butter.
Notes
The rolls store well at room temperature for up to 4 days but can also be frozen after baking.