Chef John's Honey Caraway Rolls

Create the dough by combining flour, warm water, and yeast in a stand mixer bowl. Allow it to rest for 10-15 minutes until it becomes frothy.

Combine oil, egg white, sugar, salt, and honey in the bowl with a whisk until you have a smooth mixture.

Switch to the dough hook attachment on your mixer and gradually add the remaining flour to the yeast mixture while it's running, kneading until you achieve a soft and sticky dough consistency, 3-4 minutes.

Add the remaining vegetable oil to the mixer bowl and mix until the dough is evenly coated. Cover it with a damp cloth and let it rise until it has doubled in size, 1-2 hours.

Prepare a baking sheet by lining it with a silicone mat. Remove the dough from its bowl and transfer it to a lightly floured surface; flatten it into a rectangle shape. Divide the dough into 12 equal pieces and form each piece into a roll. Place the rolls 2 inches apart on the prepared baking sheet, covering them with a damp cloth to let rise until doubled in size, approximately 30 minutes.

Heat your oven to 425 degrees F (220 degrees C) before proceeding with the recipe.

Prepare the topping by whisking egg white and water together in a small bowl. Use kitchen shears to make an 'X' cut at the top of each roll, then brush them with egg white mixture and sprinkle with caraway seeds and salt.

Bake the rolls in a preheated oven at 425 degrees F (220 degrees C) until they turn golden brown, taking around 18-20 minutes.