Just make sure they don't pull off your finger along with these rolls

They are impossibly soft, get snatched off the table quickly, and can definitely earn the title of the ultimate treat for a lunch box. Just give them a little warm attention and patience, and they will reward you with much more.

Ingredients:

• 1.5 tablespoons dry yeast (15 grams)

• 1.25 cups lukewarm water (300 ml)

• 5 cups flour (700 grams)

• 2 large (L) eggs

• 0.5 cup oil (120 ml)

• 0.25 cup sugar (50 grams)

• 1 level tablespoon salt (15 grams)

Preparation:

1. For the dough: in a mixer bowl, mix the yeast and water slightly to dissolve.

2. Add the rest of the dough ingredients and process in the mixer with a dough hook at medium-low speed for 10 minutes. The dough should stick to the bottom of the bowl.

3. Grease the dough, cover loosely with plastic wrap, and let rise until doubled in volume (about an hour).

4. Grease the work surface and gently transfer the dough onto it (without releasing the air). Flatten with your hands into a square and cut into 16 pieces. Roll each piece into a ball.

5. Place parchment paper on a baking tray and arrange the dough balls with small gaps between them. Grease the balls and cover the tray loosely with plastic wrap. Let rise until doubled in volume, until the rolls start to connect (about 45 minutes).

6. Preheat the oven to 190 degrees (top + bottom heat without fan).

7. For the glaze: brush the risen rolls with beaten egg.

8. Bake at 190 degrees for 20 minutes until browned (it is recommended to place on the bottom third of the oven). Remove from the oven and immediately cover with parchment paper and a towel on top. Let cool like this for 10 minutes (the steam will make the rolls even softer). Serve, pull off a roll... and devour.