Add the warm water and yeast to a large bowl with a pinch of sugar and set aside.

In a medium bowl, stir together the rye flour, the whole wheat flour, 1/2 cup of the bread flour, the salt, and the sugar.

Add those dry ingredients and the warm dill pickle juice to the yeast mixture and beat well for 1 to 2 minutes until the mixture is stringy but smooth.

Cover and set aside for 20 minutes.

Stir in the oil, then add the remaining 1-1/2 cups of bread flour, 1/2 cup at a time. When the dough is so stiff that you can’t stir in anymore flour, start kneading it in by hand, either in the bowl or on a countertop.

Knead for 3 to 5 minutes until the dough is smooth; don't add any more flour as that will make the rolls dry.

Lightly oil a clean bowl, add the dough and turn it over to oil all the surfaces then cover the container, and let the dough rise until doubled, about 30 minutes.

Line a large baking sheet with parchment paper and preheat the oven to 375°F.

Turn the dough out onto a lightly oiled surface and divide into 16 equal pieces; if you have a scale, they'll weigh about 2 ounces each.

Round into smooth balls and place on the prepared sheet pan.

Cover with a tea towel and let the rolls rise until they've doubled in size, about 45 minutes, and when you poke a finger into the side of a roll the dough doesn't immediately spring back.

Gently brush the risen rolls with the egg wash then liberally sprinkle with your desired topping.

Bake for 18 to 20 minutes, until an instant-read thermometer inserted into the middle of the rolls reads 190°F to 200° F.

Remove the rolls from the oven, and set the pan on a cooling rack for 5 minutes, then set the rolls directly on the rack to cool.

To freeze, double wrap in plastic.