• In the bowl of a stand mixer, add the warm water, yeast and sugar. With the whisk attachment added, stir to just combine. Let the mixture sit for 5 to 10 minutes until foamy.
  1 cup warm water, 2 ¼ teaspoons active dry yeast, ¼ cup granulated sugar
• Add 2 cups of the all purpose flour and salt, whisk to combine.
  5 to 5 ½ cups all-purpose flour, 1 teaspoon kosher salt
• Add the eggs, egg yolk, and avocado oil, and whisk until smooth.
  2 large eggs, 1 large egg yolk, ¼ cup avocado oil
• Switch out your whisk attachment for your dough hook attachment.
• Slowly incorporate the remaining flour by adding ½ cup of flour at a time, until a slightly sticky dough comes together and pulls away from the sides of the bowl.
• Knead with a dough hook or by hand for 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Add flour if needed.
• Turn the dough out onto a clean dry surface. Grease your mixing bowl and transfer your dough back into the bowl. Cover and let rise until doubled in size, about 90 minutes.

Shape braided rolls

• Prepare your baking sheet by placing a piece of parchment on top and set aside.
• Punch down the dough and divide it into 12 equal pieces.
• For each roll: divide a piece into 3 smaller portions, roll each into an 8-inch rope, and braid them together. Flip the braid over and roll it up, place the roll edge side down onto the prepared baking sheet. Repeat this process for each roll, spaced about 2 inches apart on the baking sheet.
• Option for round rolls: Instead of braiding, simply roll each piece into a smooth ball.
• Cover and let rise until puffy, 30 to 45 minutes.
• Preheat the oven to 375°F (190°C). Combine egg and water and whisk to combine.
  1 large egg, 1 tablespoon water
• Brush rolls with egg wash and sprinkle with seeds if desired. Bake for 18 to 22 minutes, until golden brown and internal temperature reaches 190°F.
  sesame seeds, poppy seeds
• Let cool slightly before serving warm.