Poppy Bows

• 1 envelope Active Dry Yeast
• 1/4 cup lukewarm water
• 4 1/2 cups all-purpose flour
• 1 Tbs. sugar
• 2 tsp. salt
• 1/4 cup melted & cooled unsalted butter
• 1 1/2 cup butter milk
• 1 lightly beaten egg white (for glaze)
• 4 Tbs. poppy seeds

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

active dry yeast, water, flour, sugar, salt, butter, butter milk, egg, poppy seeds

Taken from www.epicurious.com/recipes/member/views/poppy-bows-1225374 (may not work)