¼cupeverything bagel seasoningor to taste, optional*
To Make Rolls:
In large bowl of a stand mixer (or by hand or bread machine), combine all the roll ingredients and mix well.
Knead the dough with a dough hook for 3 minutes (5 - 6 minutes by hand) to make a smooth dough that's still tacky (it may stick some to the bowl, especially if using whole wheat, but not your fingers).
Cover the dough in the bowl with plastic and let rise at room temperature for about 4 hours or until almost doubled.** (Depending on your starter and kitchen temperature, it could take slightly more or less time.)
On a floured tea towel, divide the dough into 10 roughly equal portions. Shape into balls.
Line a cast iron or enameled iron dutch oven with a piece of parchment. Arrange the dough balls in a circle on parchment, 1 in the middle and 9 around the outside. Cover with plastic again and let rise for 1 hour. They should look slightly puffy, though they may not double.
Topping & Bake:
When ready to bake, make an egg wash by whisking the egg and water together in a small bowl. Brush the tops of the rolls with the egg wash. Sprinkle with optional bagel seasoning.
Place the lid on the pot and put it into a COLD oven. Set the temperature to 425 degrees and WAIT for the oven to come up to 425 before setting the timer. When oven is at temperature, set a timer for 20 minutes, then remove the lid and bake for another 10-15 minutes more until tops are golden (interior of a roll should read 205 degrees on an instant read thermometer).
Remove pan from oven and carefully grasp the edges of the parchment to lift the rolls out and onto a rack to cool completely.
*Homemade Everything Bagel Seasoning (mix all in a small jar):
2 tablespoons sesame seeds
2 tablespoons poppy seeds
1 tablespoon dried garlic flakes
1 tablespoon dried onion flakes
2-3 teaspoons coarse salt (like kosher), to taste
**Alternately, you can leave the dough to rest overnight in the refrigerator. Remove a few hours before baking, shape as usual, but let rise about 2 hours in pot before baking, until slightly puffy.