In a stand mixer with the dough hook attachment, proof the yeast by adding the water, yeast, and sugar. If it froths within a few minutes, you're good to go.
Add the flour, olive oil, and 1 egg.
Knead on low speed for 5 minutes.
Change the speed to medium and knead for another 5 minutes, until the dough is smooth.
Transfer the dough to a lightly oiled bowl and cover with a plastic bag. Let the dough rise in a relatively warm spot till it doubles, around 2 hours (depending on the season it may take longer or shorter!).
Divide the dough into 8 balls so that each ball of dough weighs around 90 grams or so. Shape each one into a roll by placing them on a dry surface, and pulling with your hands towards you, then turning 90 degrees and repeating, till you have tight round rolls
Place the rolls onto an oven pan lined with parchment paper, seam side down, with enough space in between for them to rise. Flatten them slightly with the palm of your hand.
Cover and let them rise for around an hour, or till nearly doubled in size.
Preheat the oven to 190℃ / 375℉, on regular bake mode.
Brush the tops of the rolls with a beaten egg, and sprinkle with sesame seeds.
Place in the center of the oven and bake for about 18 minutes, or until golden.
