1. Activate the Yeast:
Dissolve the yeast in the warm milk in a small bowl. Allow it to sit for about 5 minutes, or until it becomes frothy.

2. Prepare the Dough:
In a large bowl, combine the flour, salt, and sugar. Add the yeast mixture, melted butter, and eggs. Stir until a dough begins to form.

3. Incorporate the Poppy Seeds:
Mix in the poppy seeds. Transfer the dough to a floured surface and knead for 8 to 10 minutes, or until smooth and elastic.

4. First Rise:
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.

5. Shape the Rolls:
Punch down the dough to release air bubbles. Divide it into 12 equal pieces and shape each piece into a round roll. Arrange the rolls in greased baking pans or muffin tins.

6. Second Rise:
Cover the rolls with a cloth and let them rise again for 30 to 45 minutes, or until doubled in size.

7. Prepare the Egg Wash:
In a small bowl, whisk together the egg and water.

8. Bake the Rolls:
Preheat your oven to 375°F (190°C). Brush the tops of the rolls with the egg wash. Bake for 15 to 20 minutes, or until golden brown and hollow-sounding when tapped on the bottom.

9. Cool and Serve:
Allow the rolls to cool on a wire rack before serving.

Enjoy your freshly baked poppy seed rolls! If you have any questions or need additional recipes, feel free to ask.