Broetchen (German Bread Rolls)

• 2 1/4 cups whole wheat flour, or more as needed, divided
• 1 teaspoon salt
• 1 teaspoon dried sage
• 1 cup warm water, divided
• 1 teaspoon honey
• 1 (.25 ounce) package quick-rise active dry yeast
• 2 teaspoons olive oil, divided
• 1 egg white, beaten

1. Mix flour, salt, and sage together in a large bowl. Form a well in the center.
2. Mix 2 teaspoons warm water, honey, and yeast together in a small bowl. Pour mixture into the well without mixing. Cover bowl with a cloth; set in a warm area for 15 minutes.
3. Pour the remaining water and 1 teaspoon olive oil into the flour-yeast mixture; stir with a wooden spoon until dough sticks together. Cover with a cloth and keep warm. Let rise until doubled in volume, about 1 hour.
4. Punch down dough and turn onto a lightly floured surface. Knead until smooth, using the remaining flour as needed. Return to the bowl; cover and let rise until doubled in volume, about 40 minutes.
5. Grease a baking sheet with the remaining olive oil; lightly dust with flour.
6. Punch down the dough; divide into 12 equal parts. Shape into ovals and cut a cross on top of each roll with a butter knife. Place rolls on the prepared baking sheet. Cover with a cloth and let rise until doubled in volume, about 40 minutes. Brush the rolls with egg white.
7. Preheat oven to 450 degrees F (230 degrees C).
8. Bake rolls in the preheated oven until golden, about 15 minutes.

whole wheat flour, salt, sage, warm water, honey, yeast, olive oil, egg

Taken from www.allrecipes.com/recipe/260048/broetchen-german-bread-rolls/ (may not work)