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1
In a small saucepan combine the milk, 2 tablespoons of butter, and the sugar.
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2
Warm over low heat just until the butter melts.
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3
Transfer to a bowl and let cool to between 105- 115F Sprinkle the yeast over the milk mixture and whisk in the yeast and let stand until foamy, about 5 minutes.
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4
Whisk again and then stir in the salt and the flour, 1/2 cup at a time, until a soft, sticky dough forms.
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5
Turn the dough out onto a well-floured surface and knead it, incorporating 1 tablespoon more of the flour at a time as necessary, until it is smooth, elastic and no longer sticky; about 5 minutes.
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6
Coat a bowl with the oil, add the dough, turn to coat it with the oil, and cover with plastic wrap or a damp kitchen towel.
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7
Let rise in a warm place until doubled; about 1 1/2 hours.
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8
Generously grease the cups of a 12-cup muffin pan with unsalted butter.
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9
Turn the dough out onto a floured surface and flatten it into a round.
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10
Divide the round into 12 equal portions, and divide each of the 12 portions into thirds.
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11
Shape the pieces into balls and place 3 balls in each cup of the prepared pan.
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12
Cover with a kitchen towel and let rise in a warm place until doubled; about 1 hour.
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13
Preheat the oven to 375F Brush the tops of the rolls with the egg.
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14
Sprinkle the poppy seeds evenly over the rolls.
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15
Bake until the rolls are puffed and golden and the bottoms and sides are crisp; about 15 minutes.
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16
Remove from the pan immediately.
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17
Serve hot or warm.
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18
Enjoy!
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19
NOTES: The rolls can be baked 1 day in advance.
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20
Let cool completely, then wrap them airtight and store at room temperature.
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21
Wrap tightly in aluminum foil and rewarm in a 350F oven for 15 minutes.
