Horseradish Dill Relish Rolls

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1/3 cup water, heated to 100°F (38°C)

1 tablespoon (21 g) agave nectar

2 teaspoons active dry yeast

1 1/2 cups (180 g) bread flour, plus extra to sprinkle on rolls during second rise

1 1/2 cups (180 g) whole-wheat flour

1 teaspoon fine sea salt

3/4 cup (168 g) horseradish dill relish

2 tablespoons (30 ml) canola oil, plus 1/2 teaspoon to coat the bowl for first rise

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