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["In a large bowl, and electric mixer fitted with a dough hook, or a food processor, sprinkle the yeast over the water, stir, and let stand for 5 minutes.", "Stir until dissolved.", "Add 4 cups of the flour, the sugar, salt, butter, and buttermilk to the yeast mixture, and mix thoroughly.", "On a lightly floured board or in the mixer or food processor, knead the dough until smooth and elastic- about 4 minutes by hand, 2 minutes in the mixer, or 30 seconds in the processor.", "Add more flour as needed to keep the dough from sticking.", "This is more malleable and softer than a bread dough.", "Transfer the dough to a large, lightly greased bowl, turn to coat with the grease, and cover with a clean dry towel.", "Let rise in a warm, draft-free spot until doubled in bulk- about 1 hour.", "Punch the dough down and knead it on a lightly floured surface for 2 minutes.", "Roll the dough out to a 24""x6""x1/2"" rectangle, then cut into 6""x1""x1/2"" strips.", "Gently tie each strip into a bowknot by slipping one end over, under, then back over the other.", "Lay the roll 2 inches apart on a lightly oiled baking sheet; cover with a clean dry towel.", "Place in a warm, draft-free spot until the rolls have doubled in bulk-about 25 minutes.", "Preheat the oven to 375*.", "Brush the tops with the egg white and sprinkle with poppy seeds.", "Bake on the middle shelf fo the oven until golden brown and a toothpick inserted in a knot comes out clean- 20 to 25 minutes.", "Cool on the baking sheet, then serve.", "Makes 24 rolls."]
