In your mixer, add the water, mustard, and oil. Whisk together.

Add yeast, bread flour, salt, and sugar. Using your dough hook (or dough whisk if mixing by hand), knead on low until ingredients are incorporated, about 4 minutes.

Scrape around the edges of the bowl and increase mixer speed to medium, kneading for 3 minutes until dough is full developed, but still a little tacky.

Rest your dough in a warm environment for 1 hour.

After an hour, place dough on floored surface and divide into 100 gram pieces. Gently shape them by pulling sides in and pressing out the air in the dough, by rolling. Let rest on floured surface for 10-15 minutes, depending on the temperature in the room.

Final Shaping and Preheating the Oven: Before the final shaping, preheat the oven to 450F and have a greased sheet pan ready. For final shape, bring top of the roll towards you one third of the way and repeat twice, making sure to seal the edges with the palm of your hand. Taper the ends and set on greased sheet pan.

Brush with egg wash and sprinkle with mustard seeds. Bake until golden brown, about 12 minutes depending on your oven.

Cool on rack and use as desired. You can let these completely cool, store them in freezer bags and freeze them. It's a fantastic way to always have fresh bread available at home! To thaw, just spray the room temperature rolls with water and bake for 5 minutes.