Makes a dozen.
Ingredients
2 tablespoons dry yeast
1 cup warm water  (not too hot - it will kill the yeast) 
1/4 cup sugar
3 cups flour, plus 1/2 cup you might have to use
1 teaspoon salt
1/3 cup olive or vegetable oil
1 egg
​(optional toppings - poppy seed or sesame seed for tops)
Steps
  1. In a large bowl or in the bowl of your stand mixer, pour 1 cup of warm water and 2 tablespoons of the sugar.  Stir a couple of times, then sprinkle the yeast on top of the mixture.  Cover with a dishtowel and set aside for around 5 minutes or so, until bubbles start to form on top.
  2. Add in 3 cups of the flour, oil, salt, egg, and the rest of the sugar.  Stir by hand or mix on low speed in the stand mixer until fairly smooth.
  3. Add the remainder of the flour - 1 tablespoon at a time until the mixture is a soft dough.  If it is too wet, add a bit more flour; if too dry, a tiny bit more water.  It should by a little sticky, but not too much.
  4. Don't let it rise.  Instead, put it on a floured surface and knead until smooth and flexible, about 4 minutes.  (Alternatively, if using the stand mixer, attach the dough hook and set on low for about 3 minutes.)
  5. Portion the dough into 12 equal pieces, rolling each into a ball.  Place on a greased cookie sheet, leaving about 3-4 inches between each one.  Cover with a clean dish towel and let them sit for 10 minutes.
  6. Bake in a preheated 425 degree oven for 10-12 minutes until golden brown.  Keep an eye on the to make sure they don't burn in the high heat.  
  7. Put on wire racks to cool before using.