==Ingredients==

  *28 ounces/800 grams AP flour (5 1/2 cups if your scale is broken but no guarantees!)
  *20 ounces/570 grams buttermilk, room temp or microwaved for 40 to 60 seconds to take the chill off it
  *1/4 ounce/7 grams (1 package) active dry yeast
  *1/2 ounce/14 grams kosher salt (1 tablespoon)
  *1.5 ounces/40 grams honey (2 tablespoons)
  *vegetable spray or butter for greasing a springform pan (can use 9-inch cake pan but may be hard to remove rolls)
  *1 egg
  *1 teaspoon poppy seeds (or as desired)
  *1 tablespoon melted butter, optional (good for photos!)

==Method==

  -Combine the flour, buttermilk, yeast, salt and honey in the bowl of a standing mixer.  Mix on medium till the dough is smooth and elastic, about 10 minutes.

  -Cover and let rise till doubled in volume (dough shouldn’t bounce back when you press a finger into it).  This will take at least two hours, maybe three or more depending on the temperature of your dough and the temperature of your kitchen.

  -Turn the dough out onto your counter and give it a good knead.  Divide the dough into 12 equal portions (about 4 ounces each).  Form each into a tight boule by rolling it on the counter.  Spray or butter a springform pan.  Fit the boules into it, cover it with a towel and let the dough rise for an hour.

  -Preheat your oven to 375 degrees F./190 degres C.  Whisk the egg till it’s uniformly yellow.

  -When the rolls have risen again, brush them with the egg wash, sprinkle them with poppy seeds and bake them for 40 minutes (to an internal temperature of 195-200 degrees F./90-93 degrees C.  Let them rest for about 10 minutes before serving.

  -Serves 12 adults or 4 hungry children.  Serve with soft, soft butter.  Mmmmm.

====Notes====
From Ruhlman.com  vegetarian