Fresh thyme scents these yeasted dinner rolls, built from a foamy sponge, kneaded until smooth, and proofed until doubled, each one brushed with olive oil and topped with sesame or poppy seeds.
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Preheat oven to 350°F. In large bowl, combine water, yeast, maple syrup, white high-gluten flour, and 1 cup whole wheat pastry flour. Stir until thick batter forms. Cover sponge with plastic wrap and set aside in warm place for 30-45 minutes or until foamy and doubled in size.
Add oil, salt, and thyme to sponge and stir to combine. Add remaining whole wheat pastry flour and just enough all-purpose flour to create dough that pulls away from sides of bowl.
Knead dough with remaining flour for about 10-15 minutes or until smooth dough has been created. Transfer dough to clean, lightly oiled bowl and cover with plastic wrap. Proof in warm place for 45-60 minutes or until dough has doubled in size.
Fold and turn dough. Rise again. Divide dough into 1-ounce balls.
Form dough into dinner roll shapes (see diagrams following) and transfer rolls to parchment-lined sheet trays. Cover with damp towel and set aside to rise for 10-15 minutes more.
Lightly brush tops of rolls with olive oil or egg wash. Sprinkle sesame seeds or poppy seeds on top.
15-20 minutes or until lightly golden and firm to touch.
Remove from sheet trays and cool on racks before serving.
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