These things turned out just wonderful. I cut this recipe down and changed the topping. I used salt on them rather than the traditional sesame or poppy seeds. I'm getting lots of pleasure out of this process of bread making. I can't wait for my next attempt. I think it might just be pretzel rolls.
2 1/2 teaspoons of Active dry yeast
1 Cup water (110°--115°), divided
2 tablespoons sugar
2 tablespoons + 2 teaspoons of Oil (Grapeola is what I used.)
1 teaspoon salt, and don’t omit this as it makes the world of difference
3—3 ¼ Cups of all-purpose flour (I actually used Bread Flour)
Egg wash
1 Egg white
2 teaspoons cold water
In a large bowl, dissolve the yeast in ½ cup of warm water. Add 1 tablespoon of sugar; let stand for 5 minutes. Add the oil, salt, remaining warm water and sugar and 2 cups of flour. Beat until smooth. Stir in enough of the remaining flour to form a soft dough.
Turn out onto a lightly floured surface and knead until smooth and elastic, about 6—8 minutes. (I avoided doing bread for years because of this step. Now it seems like the best part of the process. Time has a different meaning as we age.) Place in a greased bowl, turn once to coat top. Let rise for 1 hour in a warm spot, or until doubled in size.
Punch down dough. Turn onto a lightly floured surface; divide into 8 equal sized balls. Place 2 inches apart on greased baking sheet. Cover and let rise until doubled, about 30 minutes. I really waited until they got about to the size I wanted my buns. They did rise a bit more in baking.
Beat egg white and cold water together. Brush over rolls. Sprinkle with salt, or seeds of choice. With scissors cut a ¼ inch deep cross on top of rolls.
Bake at 400° for 15—20 minutes or until golden brown. Remove from the oven, and lift from the pan to a wire rack to cool
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