1. Place 2 cups water in microwave-safe bowl. Microwave on HIGH 1 minute or until warm (100°F). Stir in oil and ¼ cup honey.
2. Place in bowl of stand mixer: both flours, yeast, sugar, and salt. Stir to combine; add water mixture and 2 eggs. Beat on LOW with paddle attachment until just combined.
3. Scrape down sides of bowl; beat on HIGH with dough hook attachment 7 minutes until smooth, glossy, slightly sticky dough forms. Coat large bowl with spray and add dough; coat dough with spray and cover bowl. Let stand in warm, dry place to rise 30 minutes or until doubled in size.
4. Preheat oven to 375°F. Line 18- x 13-inch baking sheet with parchment paper and coat with spray. Place 3-inch, oven-safe bowl (or ramekin) in center of baking sheet.
5. Dust work surface lightly with flour. Punch down dough, then cut into 40 equal pieces; roll each into 1 ½ inch ball, then arrange balls around bowl on baking sheet, leaving about ¼ inch between each. Coat with spray and cover loosely. Let stand in warm, dry place to rise 30 minutes or until doubled in size.
6. Beat remaining egg and 1 tablespoon water in small bowl until combined; brush balls with egg mixture and sprinkle with sesame seeds. Bake 20–30 minutes until golden and 190°F. Let stand to cool completely in pan. Pour remaining ½ cup honey in center bowl; serve.

Chef's Tip: No oven-safe bowl that's the right size? Crumple aluminum foil into a tennis ball–sized ball and place in center of baking sheet.