Get ready the bucks.
Dissolve the yeast in the warm milk in a little basin. Let it rest until it starts to froth, approximately five minutes.
In a large basin, mix the salt, sugar, and flour.
To the dry ingredients add the yeast mixture, melted butter, and eggs. Stir until a dough starts to form.
Add the poppy seeds.
Turn out the dough onto a surface dusted with flour and knead until smooth and elastic, 8 to 10 minutes.
First ascend:
After greasing a bowl, cover with a fresh kitchen towel and let the dough rise in a warm environment for around one to one and a half hours, or until twice in size.
Form the rolls:
To eliminate air bubbles, roll out the rising dough.
Divide the dough in twelve equal pieces and form every one into a circular roll.
To form a circle, arrange the rolls in oiled baking pans or muffin tins.
second ascent:
Cover the formed rolls with a cloth and let them rise once again for around thirty to forty-five minutes, until their size doubles.
Create the egg wash:
Whisk the water and egg in a little bowl.
bake the buns:
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