Add the water, yeast and sugar to a large bowl and mix. Let stand for 10 minutes until foamy.

Add the flour, salt and oil to the wet ingredient and stir with a wooden spoon until it starts to form a ball, scraping the side of the bowl and spoon. Turn out onto a lightly floured surface and knead for 5 minutes, dusting with flour as needed until elastic and smooth and no longer sticky.

Coat the same bowl lightly with oil and place the dough in the bowl. Cover with plastic wrap or a warm towel and leave in a warm place for 30 minutes. The microwave or the oven, without turning them on are both good options.

Preheat oven to 375°F/190°C. Place the oven rack just below center of the oven. Lightly oil 4 mini cast iron bowls or an 8-inch round pie pan.

Punch the risen dough to deflate and turn out onto a floured surface and form into an even ball. Cut into 2 halves. This recipe makes 8 rolls so you can make all 8 or freeze half the dough. Cut those in half to get 4 even-sized dough balls. Form them into round balls and place in the bowls or pie pan. Brush the tops of the rolls with the egg/milk mix. Sprinkle with sesame seeds if using.

Bake for 20 minutes until golden brown. Time may vary depending on your oven. They are done when they are golden brown and when you tap the top, they sound hollow.

To a heavy/cast iron pan add the butter over medium-low heat and add the butter. When melted and bubbly add the bacon and cook until it starts to brown and crisp. Breaking up the bacon pieces so they don’t stick together. If it is cooking too fast, turn down the heat. When the bacon is almost done, add the sage and stir.

Serve warm with the rolls.