Roll recipe for poppies from seeds

Grease a bowl, place the dough in it, and cover with a clean kitchen towel.
Let the dough rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
Shape the rolls:
Punch down the risen dough to remove air bubbles.
Divide the dough into 12 equal pieces and shape each piece into a round roll.
Place the rolls in oiled baking pans or muffin tins.
Second rise:
Cover the formed rolls with a cloth and let them rise again for 30 to 45 minutes, until doubled in size.
Create the egg wash:
Whisk together the water and egg in a small bowl.
Bake the buns:
Preheat your oven to 375°F (190°C).
Brush the top of each roll with the egg wash.
Bake the buns for 15 to 20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Cool and serve:
Remove the buns from the oven and let them cool on a rack before serving.
Enjoy your freshly made poppy seed buns