Activate the yeast

1. Pour the water into a heat-safe container. Add the yeast and sugar. Whisk it until all well mixed.
2. Cover it with a tea towel and let it sit for 5 mins to activate the yeast.

Prepare the dough

1. In a large mixing bowl, combine the bread flour and salt. Mix well.
2. Roughly make a well in the centre, pour in the bloomed yeast mixture.
3. Mix it with a spatula first until it turns into a dough-like texture.
4. Start using your hand to grab and knead the rest of the flour and knead it into a dough.
5. When there is nothing left at the bottom of the bowl, transfer the dough onto a floured surface.
6. Start kneading the dough by stretching, folding and turning it on the surface for around 6 to 8 mins until you feel the tension of the dough.
7. Fold the sides to the bottom to shape it into a ball-shaped dough.
8. Place the dough into a lightly oiled bowl and cover it with a tea towel. Let it proof for 60 to 90 mins in a warm environment or until it doubles in size.
9. After the proofing, sprinkle some flour on top of the dough and deflate the dough by punching it down.
10. Gently fold the sides to the bottom and shape it into a ball. Cover it with a tea towel and let it sit on the countertop for about 15 mins.
11. Cut the dough in half and then cut each half into 3 equal pieces using a dough scraper or a knife.
12. Find the smooth surface and pull the sides to the bottom to form a ball-shaped dough.
13. Place the dough on the work surface. Use your palm as a guide to shape it into a round ball-shaped dough.
14. Place the shaped dough on the countertop and cover it with a tea towel to avoid the dough getting dry. Repeat the same process until the other 5 pieces of dough are shaped.
15. Pour in the four different types of seeds into a deep tray and mix them well.
16. Preheat the oven to 180℃. Place a baking sheet in the oven at the same time. Preheating the baking sheet acts as a baking stone to help the rolls have an evenly baked bottom.

Stick the seeds

1. Beat the egg for the egg wash. Whisk it thoroughly.
2. Place one dough on a lined baking sheet and egg wash it using a pastry brush to create a wet and sticky surface.
3. Hold the dough up-side-down. Dip it into the seeded tray and stick the seeds onto the top.
4. Place the dough back on the baking sheet. The top surface should be fully coated with mixed seeds. Use a bread lame to score two slashes on the surface.
5. Repeat the process for the rest of the dough.
6. Cover all the seeded dough balls with a tea towel and let them sit on the countertop for another 30 minutes.

Bake the rolls

1. Just before putting the seeded dough balls in the oven, spray some water mist on the dough in order to create a crunchy crust.
2. Slide the seeded dough balls with the baking paper onto the preheated baking sheet.
3. Just before closing the oven, spray some water mist in the oven to create steam. It can also help to create a crunchy crust.
4. Bake the dinner rolls in the preheated oven for 18 to 20 minutes, or until they turn golden brown.
5. Remove the dinner rolls from the oven and let them cool on a wire rack for a few minutes before serving.