Instructions:
Wash and Dry the Yeast:
Dissolve the sugar in the warm water in a small basin.
After adding the yeast to the water, wait 5–10 minutes for it to foam.
Knead the Flour:
Add the salt and flour to a large bowl and stir to incorporate.
Combine the yeast, oil, and egg in a well formed in the middle.
Continue mixing until a cohesive dough forms.
Form the Crust:
To make the dough smooth and elastic, transfer it to a floured board and knead for 8 to 10 minutes.
Another option is to knead the dough for around five to seven minutes using a dough hook attachment on a stand mixer.
First Thrust:
After greasing the bowl, transfer the dough and flip it over to coat both sides.
When it has doubled in size, cover the bowl with a clean kitchen towel or plastic wrap and set it aside to rise in a warm spot for around one to two hours.
Form the Buns:
To remove any trapped air, punch the dough.
Make balls out of each of the 12 equal bits of dough.
Separate the balls by about 2 inches and arrange them on a baking sheet that has been buttered.
Second Ascent:
The rolls need another 30–45 minutes to double in size, during which time you may cover them with a clean kitchen towel and continue to let them rise.
Coat the Rolls in the Oven:
Get the oven hot and ready, at 375°F, or 190°C.
To get a golden brown top, bake the rolls for around fifteen to twenty minutes.
For a softer crust, brush the tops with melted butter just after taking them out of the oven if you want.
Refresh and Enjoy:
After a few minutes, transfer the rolls to a wire rack to cool.
Bake some bread rolls and eat them!