In a mixer bowl equipped with the hook attachment mix the flour, sugar and dry yeast.
While the motor is running, gradually add 2 cups water, the eggs, salt, and eventually the oil. Continue kneading for 7-10 minutes, until the dough detaches from the walls of the mixing bowl, but still sticks to the bottom.
Place the dough in a lightly greased bowl, cover with a clean towel, and proof in a warm place until dough doubles in volume.
Preheat oven to 350 F.
Remove the dough from the bowl and place on a lightly floured work surface.
Punch the dough a few times to deflate it and divide it into 16 equal pieces.
Roll each piece of dough into a ball and place on a baking sheet covered with baking paper. Space the buns out, leaving 4 inches between them. Cover with a towel and proof again until the buns double their size.
Brush the top of the rolls with some water and sprinkle your favorite topping (sesame, everything, salt, poppyseed…)Â
Bake in a 350F oven for 20-25 minutes, until rolls are nicely browned.
