Caraway Seed Rolls

Directions

1. In the bowl of a stand mixer fitted with a dough hook, combine warm water, yeast, honey and olive oil. Let sit for 5-10 minutes or until foamy.
2. In a separate bowl, sift together the flour, caraway, and salt. With the mixer on low speed, add flour gradually, one cup at a time. Knead with the dough hook for 10-12 minutes until all the flour is incorporated, but still sticky.
3. Remove dough from bowl and place it on a clean, floured workspace. Knead a few times by hand, adding a few sprinkles of flour until it’s elastic and no longer super sticky. Place the dough in a bowl coated with olive oil and flip to coat. Cover and set in a warm place to rise until doubled, about 1.5 hours.
4. Preheat oven to 400 degrees. Spray two 13x9-inch baking pans with nonstick spray, set aside.
5. After 1.5 hours, punch down dough and form into a large round. Cut the round into 24 equal pieces and roll them into balls. Place 12 into each of the prepared baking pans, cover and let rise for another 20-30 more minutes.
6. Brush tops with beaten egg and sprinkle with more caraway seeds and poppy seeds (if using), then bake for 25-30 minutes, rotating halfway through, or until golden. Let cool completely.