Chef John's Kummelweck Rolls

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

Stir 2 tablespoons oil 1 egg white sugar salt and honey into yeast mixture; whisk until smooth. Gradually add flour to yeast mixture while mixer is running with the dough hook attached; knead until a soft sticky dough forms 3 to 4 minutes.

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

Line a baking sheet with a silicone baking mat.

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

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

Whisk 1 egg white and 2 teaspoons 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.

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