1. In bowl, add yeast, water and sugar and let set for 5 minutes. Add oil then 2 cups flour and salt. Mix to combine then let set for 8 minutes. Continue kneading until slightly sticky dough forms. 2. Turn dough onto floured surface. Knead dough, add additional flour until dough is very elastic, 10 to 15 minutes. 3. Place dough in an oiled mixing bowl. Cover and let rise in a warm place until double in size, approximately 30 to 45 minutes. 4. Heat oven to 400 degrees. Dust cookie sheet or jelly roll pan with cornmeal. Roll out dough to 18 x 12 inch rectangle. Spread ingredients over dough, leaving 1/2 inch border on each side. Starting at one long edge, roll up dough. Secure ends. Place roll, seam side down on pan. Brush all over with beaten egg. Cut steam slits in top. 5. Bake 18 to 20 minutes or until golden brown. Halfway through, poke the steam holes again in case they closed up. This prevents blowouts on the sides. Cool 10 minutes. Slice into 1-1/2 pieces. Serve immediately.