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1
Stir yeast into milk, water and evaporated milk.
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2
Whisk in sugar, melted butter and egg yolk.
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3
Add 2 cups flour and salt and stir until dough becomes too hard to work with a spoon; switch to working in remaining flour by hand.
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4
Turn out dough onto a clean work surface and knead by hand for 5 minutes.
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5
Return dough to mixing bowl and cover bowl with plastic wrap.
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6
Let dough rise in a warm, draft free place for 2 hours.
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7
While dough is rising, prepare topping.
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8
Simmer poppy seeds in milk with honey and sugar for 15 minutes and set aside.
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9
Preheat oven to 375F.
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10
and line a baking tray with parchment paper.
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11
On a lightly floured surface, cut dough in half and roll out each portion into a long rope.
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12
Cut each length into 12 pieces and shape into balls.
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13
Place balls on baking sheet, at least 1 inch apart and let rise for 10 minutes.
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14
Bake for 15 minutes, until theyre a light golden brown.
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15
While still warm, tip rolls into a colander in the sink and pour 4 cups of boiling water over it, turning the balls while pouring.
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16
Drain rolls and toss with poppy seed topping coating well.
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17
Spread on a baking sheet to dry and set.
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18
These can be made a day in advance and stored in an airtight container.
