Ingredients

The following ingredients have 4 Servings
  • 1 packet active dry yeast ((2 1/4 teaspoons))
  • 1/2 cup warm water ((125 ml))
  • 1/3 cup honey ((115 grams))
  • 1/4 cup unsalted butter (, melted and cooled (56 grams))
  • 2 large eggs
  • 3 - 3 ½ cups bread flour ((360-420 grams))
  • 3/4 teaspoon  salt
  • 1 egg + 1 teaspoon water (, beaten (for egg wash))
  • Poppy seeds (, for sprinkling (optional))

Instruction

  • Combine warm water and yeast and let sit for 5 minutes till foamy.
  • In the bowl of an electric mixer fitted with a dough hook (or in a large bowl if you intend to knead by hand), combine the yeast mixture, honey, butter, and eggs. Add 2 1/2 cups of the flour, and the salt. Mix on low until it comes together to make a wet dough. Continue adding remaining flour 1/4 cup at a time until dough no longer sticks to your fingers when touched. You may not need all 3 1/2 cups of the flour. Dough should be able to be handled, but still very soft. It will not clear the bowl.
  • Continue kneading on low speed until smooth and elastic, about 5 minutes more.
  • Gently form into a ball and place in a greased bowl. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  • Gently punch down dough and gather back into a ball. Divide into 12 equal pieces. Working with one piece at a time, roll out into a 6-inch long rope and tie into a knot. Place on a sheet pan lined with parchment paper. Cover with greased plastic wrap and let rise until doubled again, about 30-45 minutes. Meanwhile, preheat oven to 350 degrees F.
  • Brush rolls with egg wash and sprinkle with poppy seeds, if using. Bake until golden brown, about 15-17 minutes.
  • Serve warm. Rolls are best the day they are baked, but will keep at room temperature for up to 3 days.