Whole crystal sea salt has a lot of air between the crystals. Do you have a scale? Most of my bread recipes call for 11g of salt for 375-450g flour, or about a teaspoon of table salt per pound-ish of flour, about 3 cups, maybe. That would be a normal sized loaf of bread, or 6-8 buns. I don't know how many rolls that would be. Besides the difference in size of grains, your recipe may call for a little extra salt for the "everything"-ness.

You can mix in small stuff like the everything mix up to about a quarter of the weight of the flour without messing up the rise, maybe even a third, depending on the strength of your flour and what all else is going on. I love poppy seed bagels with poppies scattered through them. The everything mix should be good too, but maybe keep it a little scant on your first try and see how it goes.

FWIW, I use 2 tsp. salt for approx. 4 cups flour when I bake bread. My proportion is 1 tsp. salt to every 2 cups flour, which is plenty salty for us.

I use regular fine sea salt, if that helps.

IMO, even if using a coarser salt, I don't see it taking up another entire tsp.

And grams are weight, while teaspoons are volume, so it's a bit difficult to equate.

Okay, I finally found the real recipe (so much was up top I didn't think to scroll down. She lists “6 grams (3 tsp) salt” for 660g bread flour, which is actually kind of scant. Salt weighs the same always no matter how coarse or fine, but I often use a spoon for convenience. If it's a little too salty or a little too blaand, it won't ruin the rolls. I found a conversion ratio that says about half a teaspoon less going from a TBSP of coarse sea salt to fine sea salt.

I use even less than Carol....I use 1 1/2 tsps per poud of flour....and that is pink Himalayan sea salt.....and I find that a pound of flour is just a smidg less than 4 cups.

If you put 1/4 cup of everything seasoning IN your dough you are going to have a VERy VERY salty dough....so salty that it might interfere with the yeast.

If you want to get flavoring IN the bread use onion and garlic flakes.....sesame seeds toast when used in the topping and that allows for a lot of the taste.

AND I get 2 almost one pound loaves from a pound of flour.

I always weigh salt, and 6 grams sounds like the right amount. However, for me, 6 grams is nothing close to 3 tsp, but it depends on the salt. It could be 1-1/2 tsp of fine salt or 2 tsp of slightly coarser salt.

When I make breads, I use coarse salt and dissolve it in warm liquid first - otherwise it remains coarse, and I can feel it when I knead the dough. I add the IDY with the last half cup of flour - never at the beginning. I store my yeast (which I buy by the pound) in jars in the freezer, and so I know it is okay to use.