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Whisk flour, yeast and salt together.
Whisk separately water, oil, egg and sugar.
Combine flour and water mixtures. Then knead dough for 5-10 minutes until it starts to become smooth, elastic, although slightly sticky.
Transfer to flour-covered board, and knead for about 1 minute to shape into smooth ball. Put ball into lightly greased bowl, cover tightly with plastic and let it rise for 1 to 1 ½ hours until doubled in size.
Transfer to counter and gently deflate dough. a) Cut into quarters, then cut each again into eight pieces to create large hot dog buns. b) Cut dough into 10 pieces to create slightly smaller hamburger buns. Cut into 16-18 pieces for smaller dinner rolls.
Shape pieces into desired form, by rolling dough into cylinders or mounds, smoothing and sealing surfaces as needed. For hot dog shape, cylinders should be 6-8 inches long at this point.
Arrange rolls on parchment paper, cover loosely with plastic, and allow 30-60 minutes to rise again.
Brush tops lightly with whisked egg or melted butter, and sprinkle sesame or poppy seeds if desired.
Bake in oven at 350 degrees for around 30 minutes until golden brown.