Preheat standard oven to 375 degrees F. or convection oven to 350 degrees F. In a small bowl stir together desired seeds. Place rolls on a cookie sheet. Brush tops of rolls with egg white. Sprinkle seed mixture over rolls.
Bake 8 to 10 minutes in standard oven or 5 to 7 minutes in convection oven. Keep warm. Pass dipping oils.
Roasted Red Pepper Oil
In bowl of small food processor place olive oil and drained roasted red sweet pepper. Cover; process until nearly smooth. Strain through fine mesh strainer lined with double thickness of 100-per cent-cotton cheesecloth. Cover; chill up to 24 hours.
In a bowl cover cilantro leaves and stems with boiling water. Let stand 30 seconds; drain. Place in bowl of small food processor. Add olive oil and salt. Cover; process until nearly smooth. Heat mixture in small saucepan to simmering. Simmer 1 minute. Strain using fine strainer and double thickness of 100-per cent-cotton cheesecloth. Cover; chill up to 24 hours.