Ingredients:

  • 4 cups all-purpose flour, plus additional for dusting
  • 1 ½ cups warm water (about 110°F/43°C)
  • 2 ¼ teaspoons active dry yeast
  • 2 tablespoons granulated sugar
  • 2 teaspoons salt
  • 2 tablespoons vegetable oil or melted unsalted butter
  • 1 tablespoon milk (for brushing)
  • Optional: Poppy seeds or sesame seeds

Instructions:

  1. In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
  2. In a large mixing bowl, whisk together flour and salt. Create a well in the center, pour in the activated yeast mixture and vegetable oil. Stir until a rough dough forms.
  3. Transfer dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
  4. Place dough in a greased bowl, cover with a towel, and let it rise in a warm place until doubled in size (about 1 hour).
  5. Punch down the dough, then divide it into 12 equal pieces. Shape each piece into a tight ball and place on a parchment-lined baking sheet.
  6. Cover rolls with a towel and let them rise until puffy (about 30-40 minutes).
  7. Preheat your oven to 375°F (190°C).
  8. Using a sharp knife, score the top of each roll with a cross or fluted pattern. Brush with milk and sprinkle with seeds if desired.
  9. Bake for 15-20 minutes or until golden brown and hollow sounding when tapped on the bottom.
  10. Allow rolls to cool on a wire rack before serving.