In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, active dry yeast, water, sugar, vegetable oil, egg yolks, and fine salt. Knead the mixture on medium speed for 10-12 minutes, or until a soft and smooth dough forms.

Transfer the dough onto a lightly floured work surface and form it into a ball. Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let rise at room temperature for about 1 hour or until doubled in size.

Turn the risen dough out onto a floured surface. Divide it into 12-15 equal pieces. Roll each piece into a long rope, then wrap each rope around itself to create a knot shape. Arrange the formed rolls on a baking sheet lined with parchment paper.

Cover the shaped rolls loosely and let them rise for another 35-45 minutes at room temperature, or until almost doubled in volume. Meanwhile, preheat your oven to 170°C (340°F). For a softer crust, I sometimes place a small bowl of water in the oven to increase humidity during this second proof.

Once the rolls have risen, gently brush them with the beaten egg. Sprinkle the tops liberally with sesame seeds or poppy seeds, according to your preference. Bake in the preheated oven for 15-20 minutes, or until the rolls are golden brown.

When the rolls are done baking, remove them from the oven and cover the pan with a clean towel. Allow the rolls to cool at room temperature before serving. This resting time helps keep the rolls soft and fluffy.