Soft Bread Rolls

Put the flour, yeast, water, milk, salt, sugar, and egg into the bowl of a stand mixer. Knead for 10 minutes, then add the butter and keep kneading until it's fully worked into the dough. Set the dough somewhere warm and let it rise until doubled in size.

Divide the dough into equal pieces — about 55 g each. Roll each piece into a round ball first, then shape it into an oblong roll. Place them on a baking tray lined with parchment paper, cover, and let them proof.

Whisk the half egg with a little water until roughly combined, then brush it over the rolls. Sprinkle poppy seeds on top.

Bake on the middle rack at 200 °C for 10–12 minutes. Cool on a wire rack.