• Mix together:
• Warm water, oil, sugar or honey, instant active dry yeast ( a yeast taste does not result from too much yeast but, rather, from the yeast getting too warm. May use less yeast but the rising time will be longer)
• Let rest about 15 minutes.
• Then add:
• salt, eggs, and flour (whole wheat or white)
• Kneed until smooth dough is formed.
• Shape immediately into rolls.
• Let rise , covered, about 10 minutes.
• Bake in preheated 425° F. oven (375° for glass pans) about 10 minutes for rolls and buns, about 25-30 minutes for cinnamon rolls.
• ~May brush buns with beaten egg white and sprinkle with sesame seeds immediately after taking them out of the oven (or the seeds won't stick).
• ~Braided breads: Make a dent in each braid and fill with shredded Parmesan cheese and dill or caraway or other seeds or fill with something sweet!

For Cinnamon Rolls:

• Roll out dough and cover lightly with butter, then sprinkle with sugar and cinnamon. Roll up, jelly-roll style, pinching seams; cut into about 1" thick slices.