1. In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 to 7 minutes until bubbly and frothy.

2. Stir in melted butter, beaten egg, salt, and 250g (2 cups) of flour. Mix until a shaggy dough forms.

3. Gradually add the remaining 60g (1/2 cup) flour, turning the dough onto a floured surface. Knead by hand for 5 minutes until smooth, elastic, and no longer sticky.

4. Lightly oil a clean bowl, place the dough in it, and cover with plastic wrap or a damp cloth. Let rise in a warm place for 45 minutes, or until doubled in size.

5. Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.

6. Punch down the risen dough and divide it into 20 equal pieces. Roll each into a smooth ball and place on the baking sheet, spacing them about 2.5cm (1 inch) apart.

7. Brush the tops gently with beaten egg and sprinkle generously with poppy seeds.

8. Bake for 12 to 15 minutes, until the rolls are puffed and golden brown. Remove from oven and let cool slightly before serving. Enjoy warm.