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1
Stir together the water, yeast, and sugar.
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2
Set aside until the yeast blooms, about 5 minutes.
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3
Place 3 cups of the flour and the salt in a mixing bowl.
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4
Add the yeast mixture and the oil, and stir to form a sticky dough.
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5
Knead, adding the remaining flour a little at a time, until the dough becomes a smooth, elastic ball, about about 5 to 8 minutes.
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6
If you use an electric mixer, combine the ingredients with the paddle attachment and then change to the dough hook.
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7
Add the flour, a little at a time, until the dough is smooth and comes away from the sides of the bowl, about 2 to 4 minutes.
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8
Turn the dough into a lightly oiled bowl and cover with a dry cloth or plastic wrap.
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9
Let rise in a draft free spot until doubled in size, about 30 minutes.
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10
Preheat the oven to 400 degrees.
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11
Once the dough has risen, lift it out and cut into 8 equal balls.
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12
Shape into flat 5-inch rounds for buns, or 6-inch oblongs for a hero- or hoagie-style rolls.
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13
Place on a lightly oiled baking sheet and cover with a dry cloth.
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14
Let rise in a draft free spot for 30 to 45 minutes.
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15
Gently glaze the buns with the egg and sprinkle with the sesame seeds, if desired.
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16
Bake for 10 to 12 minutes, until golden brown.
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17
Transfer to a cooling rack until ready to use.
