Caraway-Sesame Clover Seed

Ingredients

Dough

• 3 1/2 to 3 3/4 cups (438 to 469g) all-purpose flour, divided
• 1 tablespoon (9g) kosher salt (see note 1)
• 2 1/2 teaspoons (7.5g) caraway seeds
• 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
• 1 teaspoon (3g) assorted sesame seeds
• 3/4 teaspoon (1.5g) onion powder
• 1 cup (240g) amber lager (room temperature; see note 2)
• 1/3 cup (76g) unsalted butter, melted
• 1 tablespoon (21g) clover honey
• 1 (50g) large egg (room temperature)

Egg Wash

• 1 (50g) large egg (room temperature)
• 1 tablespoon (15g) water

Topping And Garnish

• 2 tablespoons (28g) unsalted butter, melted
• Caraway seeds and assorted sesame seeds

Instruction

1. Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, beat 1½ cups (188g) flour, salt, caraway seeds, yeast, sesame seeds, and onion powder at low speed until well combined.
2. In a small microwave-safe liquid-measuring cup, heat lager on high in 10- to 15-second intervals until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm lager, melted butter, and honey to flour mixture; beat at medium speed until combined. Add egg; beat until combined. With mixer on low speed, gradually add 2 cups (250g) flour, beating just until combined and stopping to scrape sides of bowl.
3. Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 8 to 10 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31g) flour, 1 tablespoon (8g) at a time, if dough is too sticky. (Dough should pass the window pane test [see note 3] but may still stick slightly to sides and bottom of bowl.) Turn out dough onto a very lightly floured surface, and shape into a smooth round.
4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 to 50 minutes.
5. Spray a 12-cup muffin pan with cooking spray.
6. Punch down dough; cover and let stand for 10 minutes. Turn out dough onto a clean surface, and divide into 12 portions (about 72g each). Divide each portion into 3 pieces (about 24g each). Roll each piece into a smooth ball, pinching closed any seams. Place 3 doughballs, seam side down, in each prepared muffin cup. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough holds an indentation when poked, 20 to 30 minutes.
7. Preheat oven to 400°F (200°C).
8. Make egg wash: In a small bowl, whisk together 1 tablespoon (15g) water and 1 egg (50g). Brush rolls with egg wash.
9. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 8 to 10 minutes, rotating pan halfway through baking. Gently brush tops of rolls with melted butter; garnish with caraway seeds and sesame seeds, if desired. Serve warm or at room temperature. Store in an airtight container for up to 4 days.