Prepare the ‘yeast slurry’ by pouring the water into the bowl of stand mixer and breaking the yeast into pieces so that it dissolves in the water.
Pour the sifted flour onto the yeast slurry.
Add the other ingredients, adding the salt last, so that it does not come into contact with the yeast before mixing.
Using the dough hook, mix the ingredients on slow to the ‘clean up’ stage - when all the dough is removed from the sides of the bowl and is clinging on the hook.
Transfer dough to floured surface. Round into a ball, cover and bench (allow to ferment) for 30 minutes. The dough will rise to about 2.5 times its original size.
Divide the dough into equal sizes, 36 large or 48 small rolls. Round-up each piece of dough so that the cut sides are not exposed and place on a floured surface, seam side down. Cover and allow to rest for a few minutes before shaping.
Shape into desired shapes and place on paper-lined baking sheets, top with egg wash and caraway seeds. Proof the dough for 20-30 minutes by covering with plastic and placing on a warm area. It’s ready to be baked when the dough springs back when lightly pushed with a finger.
Bake at 215ºC for about 20 minutes, or until golden brown and done. Add cheddar to tops halfway through baking