Sift the flour, sugar and salt into a large bowl and then add the yeast and half of the poppy seeds. Make a well in the centre.
Heat the water until tepid and slowly pour it into the flour mix. Mix with a spoon until the ingredients come together and then use your hands to shape the dough into a small ball.
Place the dough ball onto a lightly floured surface and knead for 2-3 minutes until the mixture is smooth. Clean and lightly oil the mixing bowl. Place the dough back in the bowl and cover with cling film. Leave in a warm place and allow to prove until it has doubled in size.
Remove the dough from the bowl and gently knead for a minute to remove the large air bubbles from it.
Divide the dough into 30g balls and roll by hand until they are smooth and round in shape. Place the rolls onto a greased baking tray and cover once again with cling film and allow to prove for 30 minutes. Preheat the oven to 230'C while the rolls are proving.
Once the rolls have proved and the oven is hot, beat the eggs to form an egg wash. Brush the egg wash on to the rolls and sprinkle on the rest of the poppy seeds. Transfer to the oven and bake for 20-25 minutes until golden brown and have a nice crust.
«Place the flour on a baking tray and place in the oven for 6 minutes on 180'C before combining with the rest of the ingredients. This helps give the bread more flavour.»