Directions

1. Put all the ingredients* in a large mixing bowl and mix well. Either mix by hand or use a stand mixer with the paddle tool fitted. (* You may prefer to add the poppy seeds after the first rise, which I did.)
2. If kneading by hand, tip the dough out onto a lightly floured surface and knead for 8 – 15 minutes. Or, in a stand mixer, use the dough hook on slow speed for 7 – 10 minutes.
3. Put the dough in a lightly oiled bowl covered with cling film or a damp tea towel and leave until doubled in volume (1 – 2 hours)
4. Line two baking trays and dust lightly with flour.
5. Tip the risen dough onto a lightly floured surface and “knock back”, punching out any air. Fold it over on itself a few times then flatten it to add the poppy seeds if not already in the mixture. Fold the dough into a ball then divide it into rolls. (Judge the size either by eye or weigh the ball of dough and divide it into the number of rolls required. This recipe give 10 medium sized rolls)
6. Using cupped hands, pull or drag the surface of each roll around and under itself, pinching together any loose ends. (The aim is to have the outer surface taut.) Space the rolls well apart on the baking trays and put each tray inside a large plastic bag for the second rise. (White swing bin liners are ideal.) Inflate the bag and tuck the ends under the baking tray to retain the air. Leave for about 40 – 50 minutes.
7. Meanwhile heat the oven to 220C / Fan 200C / 425F / Gas 7.
8. Cut 2 – 3 slashes diagonally across the tops of the risen rolls with a very sharp knife or razor blade. Brush the tops with beaten egg and bake for 13 – 18 minutes. Cool on a wire rack.