Quick Egg Bread

This is an easy bread to make and a fun one to eat, since rolls can be torn easily from the bubble loaf. I've been making this for years, but don't remember where the original recipe came from.
- Terry

INGREDIENTS

3 to 3½ cups unbleached all-purpose flour
2 Tbsp sugar
2 envelopes fast-rising dry yeast
1½ tsp salt
2 eggs
1 cup hot water (120°F to 130°F)
2 Tbsp vegetable oil
2 tsp sesame seeds

INSTRUCTIONS

Grease a 9-inch round cake pan.

Combine 3 cups flour, sugar, yeast and salt in a large bowl and mix well. Separate 1 egg; set white aside. Mix yolk and remaining egg, hot water and oil together and add to dry ingredients. Mix vigorously with a wooden spoon until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, kneading in additional flour if necessary. Cover with mixing bowl and let rest 5 minutes.

Divide dough into 16 pieces. Arrange pieces in prepared pan. Beat reserved egg white until foamy. Brush over rolls and sprinkle with sesame seeds. Set wire rack in 9x13-inch baking dish. Add enough boiling water to come just below rack. Set pan on rack. Cover with towel and let rise in warm draft-free area until doubled in volume, about 25 minutes.

Preheat oven to 350°F. Bake until rolls are deep golden and sound hollow when tapped on the bottom, about 20 minutes. Serve rolls warm.