Mix the flour, sugar, water, yeast, olive oil, and salt in the bowl of a stand mixer until a soft, slightly sticky dough forms. Knead on medium speed until smooth and elastic, 8 to 10 minutes. Cover and let rise until doubled in volume, 60 to 75 minutes.

Divide the dough into 12 equal pieces, about 100 to 120 grams each. Shape each piece into a ball, flatten slightly, and roll into a log. Dip the tops in water, then press into sesame seeds. Arrange on a parchment-lined baking sheet and let rise until puffy, about 30 minutes.

Bake at 400°F/200°C until golden brown, 25 to 30 minutes. Cool on a wire rack before serving.

Notes: Bread flour absorbs liquid differently depending on the brand. If the dough feels stiff, gradually add up to ½ cup/120 milliliters more water. If using all-purpose flour instead, add an additional ¾ cup/180 milliliters water. The dough should feel soft and slightly tacky after kneading.