1 package of yeast
1 cup warm water divided
2 tablespoon sugar divided
3 tablespoons canola oil
1 teaspoon salt
3 to 3 1/4 cup flour
1 egg white
2 teaspoon cold water
In a large bowl, dissolve yeast in 1/4 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the oil, salt, remaining warm water and sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 8 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Beat egg white and cold water; brush over rolls. Sprinkle with poppy and/or sesame seeds. With scissors, cut a 1/4-in.-deep cross on tops of rolls.
Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 8 rolls.