Activate the Yeast: In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy.

Prepare the Dough: In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture and vegetable oil. Mix until a dough forms.

Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook for about 5 minutes.

First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Shape the Rolls: Punch down the dough and divide it into 6-8 equal pieces. Shape each piece into a round ball, then flatten slightly. For a traditional Kaiser roll shape, twist and fold the dough or use a Kaiser roll stamp.

Second Rise: Place the shaped rolls on a parchment-lined baking sheet. Cover with a clean towel and let them rise for another 30-40 minutes.

Preheat & Egg Wash: Preheat the oven to 400°F (200°C). In a small bowl, whisk together the egg white and 1 tablespoon of water. Brush the tops of the rolls with the egg wash and sprinkle with sesame or poppy seeds if desired.

Bake: Bake for 15-18 minutes until the rolls are golden brown and sound hollow when tapped on the bottom.

Cool & Serve: Let the rolls cool on a wire rack before serving. Enjoy with butter, as sandwich buns, or alongside soups and stews!