Place water, oil, salt, sugar, and flour mixed with yeast and knead well. (Kneading by hand warms the dough.)
Cover with plastic and a towel, and set aside in a warm place until double in volume, about two hours.
Knead again to remove air bubbles. Shape into balls or braid into challahs. Place on a floured sheet and cover. Let rise for another two hours.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Place rolls or challahs onto Gefen Parchment Paper-lined trays, spacing them evenly.
Brush with beaten egg and sprinkle sesame seeds on top. Bake until brown.