Pour the warm water over yeast in the bowl of a stand mixer fitted with a dough hook attachment, or in a large mixing bowl if you don’t have a stand mixer. Whisk together and allow to sit for 5 minutes. Cover the bowl with a towel.

With the stand mixer running on low speed, add the sugar, salt, olive oil, and 4 cups of bread flour, along with any seasonings you want. Beat on low speed for 1 minute, then add the remaining 2 cups of flour.

Knead the dough for 5-6 minutes using a stand mixer on low speed, or knead by hand on a lightly floured surface for the same duration. If the dough is too sticky, sprinkle in flour, one teaspoon at a time.

After kneading, form the dough into a ball and place it in a greased bowl, turning it to coat the top. Cover with plastic wrap and let it rise in a warm environment for about 90 minutes, or until doubled in size.

Once the dough has doubled, punch it down to release air bubbles. Turn it out onto a lightly floured surface and cut it into 6 equal pieces, shaping each into a ball.

Line 2 large baking sheets with parchment paper. Place 3 dough balls on each sheet, cover lightly, and let them rest for 20 minutes while preheating the oven to 400°F (204°C).

Brush each dough ball with the egg wash and score an X on top with a sharp knife.

Bake for 30 minutes or until golden brown. Use an instant-read thermometer to check if they reach 195°F (90°C) in the center.

Allow them to cool before handling, then cut the tops off and scoop out the insides.