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1
Prepare a starter sponge by combine in a large mixing bowl,warm water, yeast, honey and 2 cups of flour (1 cup at a time) and mix until smooth.
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2
Place in a warm, clean location, and cover bowl with a wet cloth. Allow the mixture to stand for 30 minutes until the sponge texture forms.
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3
Mix into the sponge, three more cups of flour one cup at a time. Gradually add flour and mix until mixture separates from side, but sticks to bottom.
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4
Coat with vegetable oil, cover mixing bowl with a wet cloth, put it in a warm place and let rise until double in size.
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5
Punch down dough, gradually kneed in more flour until dough just separates from bowl.
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6
Place on floured surface and kneed until dough is even and smooth.
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7
Cut into 12 equal pieces and roll the dough into individual rolls and place on a parchment lined baking sheet.
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8
Coat the rolls with honey.
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9
Allow rolls to rise covered in a warm place until double in size
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10
Apply a second coating of honey
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11
Sprinkle with salt and bake in a preheated oven at 400 degrees F for 10 minutes.
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12
Remove from oven. Apply a second coating of honey and sprinkle with fennel seeds.
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13
Return to oven and bake for another 10 minutes until golden brown.
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14
Let buns cool.
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15
Slice buns and wet the inside surface with aux jus.
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16
Portion out 1/4 pound of thinly sliced roast beef and sandwich in the sliced bun.
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17
Serve optionally with horseradish and dip sandwich in extra aux jus.
