Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
Cover the dough, and let it rise for 1 to 1½ hours, or until it's nearly doubled in bulk.
Gently deflate the dough, and divide it into 16 pieces. Shape each piece into a round ball; flatten to about 3" across. These will make a very good sized roll.If you prefer smaller rolls, you could divide the batch into 24 – 32 pieces.Alternatively, you could also divide the dough into half, making rolls out of the first half and a loaf out of the second half. Possibilities are limitless and it all depends on what you want!Place the buns on a lightly greased or parchment-lined baking sheet or 2-9'' round baking pans or a loaf pan (if making a loaf), cover, and let rise for about an hour, until noticeably puffy. Towards the end of the rising time, preheat the oven to 350°F.
Beat the egg white and water together and gently brush the buns (or loaf) with the egg wash. Top with any seeds if using.
Bake the buns in a preheated 350°F oven for 18 to 20 minutes, until golden. If making a loaf, bake for 35-40 minutes or until its crust is a deep golden brown, and a digital thermometer inserted into the center registers about 190°F.
Remove the buns/loaf from the oven and cool completely on a rack.