Homemade Rolls with Everything Seasoning

Directions

1. 1
   Whisk together the flour and the salt, and set aside for a moment.
2. 2
   Add the warm water to the bowl of an electric standing mixer, along with the honey, and using a fork, mix to dissolve the honey.
3. 3
   Sprinkle in the yeast and gently mix with the fork, and allow the yeast to foam up and activate, about 8 minutes.
4. 4
   Add 2 cups of the flour into the water/yeast/honey mixture, along with the tablespoon of olive oil, and using a wooden spoon, mix together to combine.
5. 5
   Add in the remainder of the flour, and if using a stand mixer, fit it with a dough hook and mix/knead the dough for about 7-8 minutes. Otherwise, knead by hand on a work surface.
6. 6
   Lightly oil a large bowl, and add the kneaded dough in, turning to coat it in the oil. Loosely cover the bowl in plastic wrap, and place into a warm, draft-free environment (I used the “proof” mode on my Wolf Gourmet countertop oven for this), and allow the dough to double in size for about 1 hour and 20 minutes.
7. 7
   Next, punch down the dough to deflate it, and portion out pieces about 2 1/2 ounces each, and form each into a ball and place onto a parchment-lined baking sheet. Cover with plastic wrap again, and allow the dough to proof once more for 40 minutes.
8. 8
   During this time, prepare your “everything” seasoning by mixing together the fennel seeds, poppy seeds, dried minced onion, and sesame seeds in a ramekin, and set aside; also, preheat your oven to 375°.
9. 9
   After the second proofing of the rolls, brush each very lightly with the egg wash, and sprinkle generously with the “everything” seasoning, plus the sprinkle of salt.
10. 10
    Bake for about 20-22 minutes, or until the tops are a deep golden color, then remove from oven and allow the rolls to rest for about 5-10 minutes before serving.
11. 11
    Enjoy warm with butter, or dipped in oil and balsamic!