Poppy Bows

Instructions

1. In a large bowl, and electric mixer fitted with a dough hook or a food
2. processor, sprinkle the yeast over the water, stir and let stand for 5
3. minutes. Stir until dissolved.
5. Add 4 cups of flour, the sugar, salt, butter and buttermilk to the
6. yeast mixture and mix thoroughly.
8. On a lightly floured board or in the mixer or food processor, knead
9. the dough until smooth and elastic - about 4 minutes by hand, 2 minutes in
10. the mixer or 30 seconds in the processor. Add more flour as needed to keep
11. the dough from sticking. (This is more malleable and softer than a bread
12. dough.)
14. Transfer the dough to a large, lightly greased bowl, turn to coat
15. with the grease and cover with a clean dry towel. Let rise in a warm,
16. draft-free spot until doubled in bulk - about 1 hour.
18. Punch the dough down and knead it on a lightly floured surface for 2
19. minutes. Roll the dough out to a 24x6x1/2 inch rectangle, then cut into
20. 6x1x1 1/2 inch strips. Gently tie each strip into a bowknot by slipping
21. one end over, under, and then back over the other.
23. Lay the rolls 2 inches apart on a lightly oiled baking sheet; cover
24. with a clean, dry towel. Place in a warm, draft-free spot until the rolls
25. have doubled in bulk - about 25 minutes.
27. Heat the oven to 375 degrees.
29. Brush the tops of the rolls with egg white and sprinkle with poppy
30. seeds.
32. Bake on the middle shelf of the oven until golden brown and a
33. toothpick inserted in the knot comes out clean - 20 to 25 minutes.
34. Cool on the baking sheet, then serve.