Yield: 12 rolls.

1½ cups bread flour
1½ cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon salt
1 (.25-ounce packet) instant yeast
1½ cups whole milk
5 tablespoons unsalted butter, melted, plus more for greasing the pan
1½ tablespoons poppy seeds, plus more for garnish
1 large egg
1 tablespoon water
Flake salt

To a stand mixer bowl, add flours, sugar, salt, yeast, and milk. Using a dough hook, mix on low speed until incorporated. Increase speed to high and knead for about 12 to 15 minutes until dough is smooth and holds together when stretched thin. Return to low speed and add melted butter. Increase speed to high and mix for 8 to 10 minutes until dough is smooth and the sides of the bowl are clean. Return speed to low; add poppy seeds and mix until well distributed.

Place dough in an oiled bowl, cover with a dry dish towel, and let rise 2 hours. The dough will roughly double in size.

Transfer dough to a clean surface and divide into 12 equal pieces. Form the rolls by cupping your hand around the pieces and making quick, circular motions on the counter, rolling the dough until a tight ball forms.

Butter a 9 x 13-inch baking dish. Place rolls in dish, leaving some space between each.

Cover with oiled plastic wrap and let rise another 45 minutes to 1 hour until rolls are puffy and nearly doubled in size (they’ll nearly touch at this stage).

During this final rise, whisk egg and water in a small bowl. Set aside.

Preheat oven to 350°.

Brush tops of rolls with egg wash and sprinkle with poppy seeds and flake salt.

Bake for 25 to 30 minutes or until tops are golden brown.