In a bowl, add some of the flour from the total amount listed. Make a well in the center and add the lightly beaten egg, sugar, oil, and vanilla extract or citrus zest.

Add the yeast along the edge and the salt on the opposite side. Gradually add the warm water, mixing with a spoon or whisk, and slowly incorporate the remaining flour and water. Mix until the dough is smooth and soft.

No kneading is needed. Cover and let the dough rest in a warm place until it doubles in size. (I covered it with a kitchen towel and put it in the microwave—not turned on.) This took about 1 hour. Then punch down the dough, shape it into a rectangle using a rolling pin or bottle, cut it in half, and form triangles. Roll up each triangle from the wide end, tuck the tip underneath, and fold the ends inward. Let rise again for about 30 minutes.

Brush with egg. Place on a greased and floured baking sheet or line with parchment paper, and bake in a preheated oven for about 15 minutes. When they come out of the oven, brush lightly with a little oil mixed with hot water to give them a shine.