Sandwich Rolls

2 3/4 cups (675 ml) Five Roses All Purpose White Flour or Never Bleached, or with Wheat Bran
1 tbsp (15 ml) sugar
1 tsp (5 ml) salt
1 tbsp (15 ml) Instant yeast
1 cup (250 ml) water
1 tbsp (15 ml) olive oil
1 beaten egg
Reserve 1/2 cup (125 ml) flour. Mix remaining flour, sugar, salt and yeast in a bowl. Heat water with oil until warm to touch (50ºC/125ºF). Stir warm liquid into dry ingredients. Mix enough reserved flour to make soft dough that does not stick to bowl. Turn out onto floured surface; knead until smooth and elastic about 8 min. Cover; let rest 10 min. Divide dough into 10 or 12 equal portions. Shape each portion into small elongated loaves. Place in tight rows onto greased baking sheet. Cover; let rise in warm draft-free place until doubled in size about 30 min. Brush with beaten egg. Bake at 190ºC (375ºF) for 15 to 20 min.
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