Brötchen

In a large mixing bowl, dissolve the sugar and active dry yeast in warm water (about 110°F/43°C) and let the mixture stand for 5-10 minutes until foamy and activated.

Add the oil and salt to the yeast mixture, then gradually incorporate the flour, stirring until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead firmly for 8-10 minutes until the dough is smooth, elastic, and slightly tacky to the touch.

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot until doubled in size.

Punch down the risen dough, divide it into 8-10 equal portions, and shape each piece into a smooth, oval or round roll.

Arrange the shaped rolls on a parchment-lined baking sheet, cover loosely, and allow them to proof for a second rise until noticeably puffed.

Preheat the oven to 425°F (220°C). Brush the tops of the rolls with lightly beaten egg white to promote a shiny, crisp crust, then score each roll with a sharp knife or razor blade.

Bake the rolls in the preheated oven for 15-20 minutes, or until they are deep golden brown and sound hollow when tapped on the bottom. Transfer to a wire rack to cool slightly before serving.