6 c. all-purpose flour
1/2 c. sugar
1/2 tsp. salt
2 pkg. Fleischman's active dry yeast
1 1/3 c. warm (120 to 130 degrees) water
10 tbsp. butter, softened
3 eggs, at room temperature
Poppy seeds

1 package regular dry yeast = 0.6 oz. cake yeast.

In large bowl, mix 1 1/2 cups flour, sugar, salt and undissolved yeast. Add water and butter to dry ingredients; beat 2 minutes at medium speed. Add 2 eggs and 1 cup flour. Beat at high speed 2 minutes. Stir in enough remaining flour to make stiff dough. On floured surface, knead 8-10 minutes. Set in greased bowl; turn to grease top. Cover with plastic wrap; refrigerate 2-24 hours.

Punch dough down; divide dough into 48 equal pieces. Roll each piece into an 8-inch rope; loosely tie ropes into knots, leaving a loose loop in center. Set on greased baking sheets; cover, let rise in warm, draft-free place until doubled in size, about 1 hour. Beat remaining egg, brush on rolls. Sprinkle with poppy seeds. Bake. Remove from baking sheets. Cool on wire racks.