Activate the yeast: Pour the lukewarm water into a large mixing bowl. Add the sugar and instant yeast, then stir gently. Let the mixture rest for 5–10 minutes, or until small bubbles and light foam appear on the surface.
Prepare the dough: Add the oil and salt to the yeast mixture. Gradually add the flour while mixing with a wooden spoon or silicone spatula. Continue mixing until a soft dough begins to form.
Knead the dough: Transfer the dough to a lightly floured work surface and knead for 8–10 minutes. Alternatively, use a stand mixer fitted with a dough hook. The finished dough should be smooth, elastic, and slightly tacky without sticking heavily to your hands.
Complete the first rise: Place the dough in a lightly oiled bowl and turn it once to coat the surface. Cover with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for approximately 1 hour, or until doubled in size.
Divide the dough: Gently transfer the risen dough to a clean work surface. Divide it into 12 equal pieces. For evenly sized rolls, use a kitchen scale.
Shape the rolls: Shape each piece into a smooth ball. Gently roll each ball back and forth with both hands, moving your hands slightly outward to create a small elongated roll with lightly tapered ends.
Complete the second rise: Arrange the shaped mini baguettes on a baking sheet lined with parchment paper, leaving space between them. Cover loosely and let them rise for approximately 20 minutes, or until slightly puffy.
Prepare the egg wash: Preheat the oven to 400°F (200°C). Whisk the egg and milk together in a small bowl until smooth.
Brush and score: Gently brush each roll with the egg wash. Using a very sharp knife or bread lame, make one shallow lengthwise cut along the top of each mini baguette.
Bake: Bake the Mini Baguette Sandwich Rolls for 20–25 minutes, or until they are evenly golden brown and baked through.
Cool: Remove the rolls from the oven and transfer them to a wire rack. Let them cool for at least 10–15 minutes before slicing and serving.
