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1
In a large bowl, and electric mixer fitted with a dough hook or a food
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2
processor, sprinkle the yeast over the water, stir and let stand for 5
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3
minutes. Stir until dissolved.
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4
Add 4 cups of flour, the sugar, salt, butter and buttermilk to the
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5
yeast mixture and mix thoroughly.
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6
On a lightly floured board or in the mixer or food processor, knead
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7
the dough until smooth and elastic - about 4 minutes by hand, 2 minutes in
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8
the mixer or 30 seconds in the processor. Add more flour as needed to keep
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9
the dough from sticking. (This is more malleable and softer than a bread
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10
dough.)
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11
Transfer the dough to a large, lightly greased bowl, turn to coat
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12
with the grease and cover with a clean dry towel. Let rise in a warm,
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13
draft-free spot until doubled in bulk - about 1 hour.
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14
Punch the dough down and knead it on a lightly floured surface for 2
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15
minutes. Roll the dough out to a 24x6x1/2 inch rectangle, then cut into
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16
6x1x1 1/2 inch strips. Gently tie each strip into a bowknot by slipping
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17
one end over, under, and then back over the other.
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18
Lay the rolls 2 inches apart on a lightly oiled baking sheet; cover
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19
with a clean, dry towel. Place in a warm, draft-free spot until the rolls
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20
have doubled in bulk - about 25 minutes.
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21
Heat the oven to 375 degrees.
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22
Brush the tops of the rolls with egg white and sprinkle with poppy
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23
seeds.
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24
Bake on the middle shelf of the oven until golden brown and a
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25
toothpick inserted in the knot comes out clean - 20 to 25 minutes.
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26
Cool on the baking sheet, then serve.
