Place warm water into the bowl of a stand mixer or into a large mixing bowl. Sprinkle yeast over the top and set aside until yeast has dissolved and mixture looks bubbly, about 10 minutes.

Sprinkle in the salt and add 2 1/2 cups flour. Beat on low speed or with a wooden spoon until smooth. Once smooth, increase mixer speed to medium and knead until smooth and satiny, about 10 minutes. If kneading by hand, turn dough out onto a lightly floured work surface and knead until smooth and satiny. If dough is sticky, slowly add remaining 1/2 cup flour as needed. Dough should be very soft but not sticky.

Lightly spray a large bowl with nonstick cooking spray. Place dough in bowl, gently turning to coat. Cover with plastic wrap and let rise at warm room temperature until doubled in size, about 1 1/2 hours.

Gently punch down the dough, cover with plastic wrap again and once more let dough rise until doubled, another 1 1/2 hours.

Line a baking sheet with parchment paper and set aside. Turn dough out onto a lightly floured work surface, knead lightly to deflate a bit. Cut the dough into 6 even pieces, about 3 1/2 ounces each then form each piece into a round. Place each round onto prepared baking sheet and brush with egg wash then sprinkle with poppy seeds.

Lightly spray a piece of plastic wrap with nonstick cooking spray and gently cover rolls with wrap. Let rise at warm room temperature until doubled in size, about 1 hour.

Preheat oven to 375°F.. Bake rolls in preheated oven for 25-30 minutes until golden.

Cool completely on a wire rack before serving.