"Tasty little German bread rolls. Top with sesame seeds, poppy seeds, sea salt, pepper, herbs...anything that would taste good on bread. Keep in mind how you'll eat them: as breakfast items, as sandwich breads, as rolls with soup, etc."
Mix flour, salt, and sage together in a large bowl. Form a well in the center.
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.
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.
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.
Grease a baking sheet with the remaining olive oil; lightly dust with flour.
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.
Preheat oven to 450 degrees F (230 degrees C).
Bake rolls in the preheated oven until golden, about 15 minutes.