School rolls (15 rolls):

1 kg of flour

40 grams of fresh yeast

6 tablespoons of sugar

1/2 cup rapeseed oil

500 ml of water

A spoonful of salt

For the glaze: beaten egg

Preparation:

Heat the oven to 170 degrees, turbo setting.

Place the flour, yeast, and sugar in the bowl of a stand mixer. Attach a dough hook and mix. Add the oil and water and begin kneading at medium speed.

Finally add the salt, and let the dough sit for about 10 minutes until it becomes a smooth and sticky dough!

Transfer the dough to a greased bowl and let it rise until it has doubled in volume or overnight in the refrigerator.

Once risen, remove the dough from the bowl, divide it into equal portions of 100 grams each, and roll each portion into a ball. Let it rest for half an hour (it is important to cover it with plastic wrap or a towel to prevent it from drying out).

Roll the balls into a rectangle, roll the rectangle into a snake, and roll it a little with your hands to stretch it.

Place the strips on a baking sheet at equal intervals, let rise until they double in volume.

Then brush with a beaten egg, sprinkle with a little sesame and bake for about 20 minutes or until golden brown.

Remove from the oven, brush with olive oil and wait for the buns to cool (the top part is a little hard at first, it softens after cooling).