Stir together the 2 cups of the flour with the salt, yeast, and sugar in a large mixing bowl.

Add 1 egg, butter, and buttermilk or whole milk/vinegar mixture. Mix on low speed with a hand mixer until a smooth batter has formed, about 1 minute. Turn speed to high and continue beating for 3 minutes.

Add the remaining 2 1/4 cups bread flour and stir by hand till a soft ball of dough has formed. Place the dough onto a lightly floured counter, then wash out the bowl and lightly oil it.

Gently knead the dough on the counter for about 2 minutes or until it's soft and smooth.

Place the dough into the oiled bowl, turning once to coat the top with oil. Cover the bowl with plastic wrap and place in a warm area. Let rise for about 2 hours, or until doubled in size.

When the dough has risen, divide the dough into 8 equal portions. Gently roll the dough into balls. Don't overwork them at this point, you want a ball shape, but also want to keep the tight "skin" on the outside.

Place the balls a baking sheet that has been lined with parchment paper. If you don't have parchment paper you can sift flour over the pan to keep the buns from sticking as they rise.

Lightly brush the tops of the buns with oil then cover with plastic wrap for 20 minutes to let the balls of dough relax.

After 20 minutes press the tops of the buns lightly with the palm of your hand to flatten out each ball. This keeps the buns from rising into a tall mound on top. You can leave the plastic wrap on top of the buns while you're pressing them down. They should be about 1/2" high and 4" wide when you're done.

Let rise again for another 1 1/2 hours, or until they are puffed up and doubled in height.

When doubled in size, preheat the oven to 400°F. Wihle the oven is heating, use a pastry brush to apply the egg wash. If you don't have a pastry brush you can dip a crumpled paper towel into the egg wash and use that to brush the tops of the buns.

OPTIONAL: Sprinkle with poppy seeds.

Bake for 15 – 20 minutes, or until the tops of the buns are a deep, golden brown.

Cool on a rack for 10 minutes, then cover lightly with a clean tea towel until ready to serve.