12 servings

• 3 ¼ cups all-purpose flour, divided 
• 1 cup warm water (105 degrees F/41 degrees C) 
• 1 (.25 ounce) package active dry yeast 
• 2 ½ tablespoons vegetable oil, divided 
• 1 large egg white  
• 1 T sugar
• 1 1/2 t salt
• 1 t honey, or more to taste

TOPPING

1 large egg white

2 t caraway seeds, or to taste

Coarse sea salt to tastes

DIRECTIONS:

Whisk 1/2 c flour, 1 c warm water & yeast together in the bowl of a stand mixer, let sit until foamy 10-15 minutes

Stir 2 T oil, 1 egg white, sugar, salt & honey into yeast mixture; whisk until smooth

Gradually add remaining 2 1/4 cups of flour to yeast mixture while mixer is running with the dough hook attached; knead until a soft, sticky dough forms, 3-4 minutes

Drizzle remaining vegetable oil into the bowl & turn dough to coat

Cover the bowl & let dough rise until doubled in size, 1-2 hours

Turn dough out onto lightly floured work surface, flatten dough & press into a rectangle

Cut dough into 12 pieces & form pieces into rolls

Place 2” apart on prepared baking sheet, cover & let rise until doubled in size, about 30 minutes

Preheat oven to 425 degrees

Whisk 1 egg white & 2 t water together in a small bowl, use kitchen shears to cut an X at the top of each roll

Brush rolls with egg white mixture & sprinkle w caraway seeds & salt

Bake in preheated oven 18-20 minutes