750g (25.8oz) all-purpose unbleached white flour

230 ml (4oz) Sunflower oil

350ml (8oz) warm water

14g (0.5oz) dry yeast

1 tsp salt

2 tbsps sugar

4 tbsps Extra virgin olive oil

Sesame seeds

Let's get baking!

To a mixer bowl, add the flour, yeast and sugar, and mix for a minute to get the ingredients consistently blended. Turn on the mixer on the lowest speed.

Gradually add the oil & water to the bowl. After you added all the oil and water, add the salt, and let the mixer knead the dough for 10 minutes. This is a very important step that allows the Gluten in the flour to absorb fluids and make the dough soft and easy to work with.

Once kneading is completed, let the dough 'sit' in the bowl for at least 45 minutes (Cover the bowl with a clean towel). 10 minutes before leavening is done, turn on the oven on 360F/180C.

Get your dough out of the bowl and briefly knead it a bit. 

Create rounded 4-5 inch shapes and place on parchment paper on a flat pan. Smear the top side of the bun with olive oil, and spread a little sesame seeds on top.

Bake for 20-25 minutes or until the top of the buns is a bit 'tanned'.

After the buns have cooled a bit, you can freeze them for a later use.