Kummelweck

• 4-5 cups All-purpose or bread flour
• 2 teaspoons salt
• 2 tablespoons Mild-flavored oil
• 1 tablespoon Softened butter
• 1 Egg white
• 2 tablespoons Granulated sugar
• 1 packet Active dry yeast
• 1.5 cups Hot water
• some extra melted butter to brush on top
• some Flaky sea salt (to taste)
• some Caraway seeds (to taste)

1. Mix 1.5 cups of the flour, the sugar, the salt, and the yeast. Add the oil and butter until well incorporated. Then slowly add the hot water, mixing until the batter is smooth.
2. Mix in the egg white and enough dough to make a soft, shaggy dough. Knead until smooth, elastic, and well-incorporated.
3. Place the dough in a lightly oiled bowl and let rise for about an hour in a warm place. It's done when you can press on the top of the dough and it doesn't spring back.
4. Form the dough into equal pieces and form into rounds on a lightly floured surface. Let rest, covered, for 30 minutes or until the buns have about doubled in size. Preheat the oven to 400 F.
5. Brush the top of the rolls with melted butter and lightly press on some of the salt and caraway seeds.
6. Bake 15 - 20 minutes or until golden brown. It can help to spray water into the oven once in a while. Transfer the buns to a wire rack to cool.

allpurpose, salt, oil, butter, egg, sugar, yeast, water, butter, salt, caraway seeds

Taken from food52.com/recipes/3958-kummelweck (may not work)