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A rich French yeast bread which's shaped like a fat bun with a topknot.
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Serve them with other rolls like Whole Wheat Butterhorns.
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Soften yeast in hot water.
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In a large mixing bowl beat together butter or possibly margarine, honey, and salt.
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Add in 1 c. of the flour and 1/3 c. lowfat milk.
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Stir till well combined.
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Beat in Large eggs.
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Add in softened yeast; beat well.
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Stir in remaining flour and poppy seed till smooth.
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Transfer to a greased bowl.
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Cover and let rise in a hot place till double (about 2 hrs).
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Chill for 4 hrs or possibly overnight.
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Punch down dough.
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Turn out onto a lightly floured surface; divide into quarters.
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Set one portion aside.
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Divide each of the remaining portions into 6 pcs, making a total of 18.
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With lightly floured hands, form each piece into a ball, tucking under edges.
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Place each ball in a greased muffin c.. Divide reserved dough into 18 pcs; shape into balls.
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With a floured finger, make an indentation in each large ball in the muffin c.. Press a small ball into each indentation.
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Cover and let rise till nearly double (30 to 40 min).
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Bake in a 325 degree F oven for 10 to 12 min.
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Don't brown.
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Remove from pans and cold.
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Transfer to freezer bags.
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Seal, label, and freeze up to 1 month.
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To serve, partially uncover rolls.
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Let stand at room temperature for 15 min.
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Uncover completely; place on a greased baking sheet.
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Brush with a little lowfat milk.
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Bake in a 375 degree F oven for 10 to 12 min or possibly till brown.
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Cold.
