1 c. warm water (105-115 degrees)
1 (13 3/4 oz.) box hot roll mix
1/4 c. butter
1 individual pack of Honey Maid graham crackers, finely rolled (about 1 2/3 cup of crumbs)
1 egg white, slightly beaten
1/2 tsp. salt
1 egg
1 tbsp. water
1 tbsp. poppy seeds

Combine warm water and yeast packet from hot roll mix. Stir until yeast is dissolved. Add butter, salt, and egg and stir until well blended. Add graham cracker crumbs and flour mixture from hot roll mix; blend well.

Cover and let rise in a warm place (80-85 degrees) free from draft, until doubled, about 1 hour. On a flour surface, knead dough until no longer sticky, shape into a round loaf and place on a greased baking sheet. Combine egg white and water; brush over bread.

Sprinkle with poppy seeds. Cover and let rise in warm place, free from draft until doubled, about 1 hour. Bake in the center of a preheated moderate oven (375 degrees) about 40-45 minutes. Makes 1 (8 inch) round loaf.