Prepare the starter: Mix together yeast, warm water, and sugar. Let stand at room temperature until frothy, about 5-10 minutes.

In a mixer fitted with the whisk attachment, beat eggs and sugar together until pale and creamy. Add the oil, prepared yeast starter, orange blossom water, and water and mix together.

Switch to the dough hook and mix in the flour, one cup at a time, until the dough pulls away from the sides of the bowl, around 4 minutes. Remove and continue to knead until the texture is smooth and similar to challah, 7-8 minutes.

Place the dough into a lightly oiled bowl, cover, and let it rise for 3 hours, until doubled in size. Remove the dough from the bowl and punch it down to get rid of air pockets.

Divide into 20 equal sized balls, around the size of golf balls. Using flour as needed, roll each ball into a strand and shape each individual strand into a mini, knotted challah roll. Continue until all the rolls are shaped. Brush with the egg wash, then dip into a plate of sesame seeds to coat well.

Place the shaped rolls onto two parchment paper lined baking sheets. Let them rise for another hour.

Meanwhile, preheat the oven to 350F. Bake the rolls for 15 minutes, placing the trays on the middle and upper racks of the oven. Rotate the trays between the racks and bake for another 10-15 minutes, until golden brown and aromatic. Remove from the oven and serve warm.