Chef John's Kummelweck Rolls

Ingredients

• 3.25 cups all-purpose flour , divided
• 1 cup warm water , 105 degrees F/41 degrees C
• 1 package active dry yeast , .25 ounce
• 2.5 tablespoons vegetable oil , divided
• 1 large egg white
• 1 tablespoon sugar
• 1.5 teaspoons salt
• 1 teaspoon honey , or more to taste

Instructions

1. 1

   Make the dough: Whisk 1/2 cup flour with warm water and yeast in the bowl of a stand mixer. Let sit until foamy, 10 to 15 minutes.

2. 2

   Stir in 2 tablespoons oil, egg white, sugar, salt, and honey; whisk until smooth.

3. 3

   Change the mixer attachment to the dough hook. Gradually add remaining flour to yeast mixture with the mixer running; knead until a soft, sticky dough forms, 3 to 4 minutes.

4. 4

   Drizzle remaining vegetable oil into the mixer bowl and turn dough to coat. Cover the bowl and let dough rise until doubled in size, 1 to 2 hours.

5. 5

   Line a baking sheet with a silicone baking mat.

6. 6

   Turn dough out onto a lightly floured work surface; flatten and press into a rectangle. Cut into 12 pieces and form each piece into a roll. Place rolls 2 inches apart onto the prepared baking sheet. Cover and let rise until doubled in size, about 30 minutes.

7. 7

   Preheat the oven to 425 degrees F (220 degrees C).

8. 8

   Make the topping: Whisk egg white and 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 and sprinkle with caraway seeds and salt.

9. 9

   Bake in the preheated oven until golden brown, 18 to 20 minutes.