In the bowl of a stand mixer, whisk together
the flour, yeast, and salt. Add the water, oil,
egg, and barley malt and stir with a dough
whisk or large wooden spoon.
Move the bowl to the mixer, and mix with the
dough hook on low until you have a smooth,
cohesive dough, about 8 to 10 minutes.
Scrape the dough out onto a to a lightly
floured work surface and hand knead it for
about 30 seconds. Form the dough into a ball
and place it into an oiled dough rising bucket
or bowl. Cover with plastic wrap and let rise
until doubled, about 60 to 90 minutes.
Line two baking sheets with parchment paper. Turn
the dough out onto your unfloured work surface and
press it into a 12 inch by 6 inch rectangle.
Using a bench knife, cut the dough into 12 (6 inch
by 1 inch) strips. Cover with oiled plastic wrap.
Roll each strip into a round ball. Use kaiser
press, pushing down most of the way but not cutting
the dough all the way through.
Place the rolls on the parchment lined baking
sheets, about 3 inches apart. Cover with oiled
plastic wrap, and let rise until nearly doubled,
about 30 to 60 minutes. Preheat the oven to 350
degrees F with racks on the upper and lower middle
of the oven.
When the rolls are ready, brush them with the
egg mixture, and sprinkle with the poppy seeds.
Bake the rolls for 30 to 35 minutes, rotating
the pans halfway through, until golden brown.
Transfer rolls to a wire rack to cool.
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