Prepare the Dough:
In a small bowl, dissolve the yeast in the warm milk. Let it sit for about 5 minutes until it becomes frothy.
In a large mixing bowl, combine the flour, sugar, and salt.
Add the yeast mixture, melted butter, and eggs to the dry ingredients. Mix until a dough forms.
Stir in the poppy seeds.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it is smooth and elastic.
First Rise:
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
Shape the Rolls:
Punch down the risen dough to release any air bubbles.
Divide the dough into 12 equal portions and shape each portion into a round roll.
Place the rolls in greased baking dishes or muffin tins for a round shape.
Second Rise:
Cover the shaped rolls with a towel and let them rise again for about 30-45 minutes, until they have doubled in size.
Prepare the Egg Wash:
In a small bowl, whisk together the egg and water.
Bake the Rolls:
Preheat your oven to 375°F (190°C).
Brush the tops of the rolls with the egg wash.
Bake the rolls for 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Cool and Serve:
Remove the rolls from the oven and let them cool on a wire rack before serving.
Enjoy your freshly baked poppy seed bread rolls!
