Put all the ingredients in a mixer and knead at the lowest speed for 7 minutes.

Then turn the mixer up to medium speed and let it run for 3-4 minutes. It can easily be longer; the dough should have a shiny surface and pass a simple gluten test: Wet your hands and lift the dough. If you can stretch it without it breaking immediately, it's ready to rise. If not, give it another 1-2 minutes and try again.

Cover the bowl with a lid/tea towel and let it rise for 20-25 minutes.

Knock down the dough and pour it out onto a floured surface. You can use rye flour if you prefer.

Weigh out the dough into 80-gram pieces and shape them. The key is to tighten them up by folding/pushing the sides of the dough under the center. This tightens the surface.

Pour poppy seeds into a bowl.

Moisten a clean dishcloth and place it on the table. You'll use it to dip the tops of the rolls in before dipping them in the poppy seeds.

Place them on a perforated baking sheet or a baking sheet lined with parchment paper.

Once all the rolls are shaped and placed on the baking sheets, they need to rise in a proofing cabinet. Most people don't have one, so it's important to prevent them from drying out. You can use an oven with a bowl containing 2-3 dl of boiling water at the bottom before placing the baking sheets inside.

Let them rise for 20-30 minutes. They will rise about 1/3-1/2 in size, and when you press them, they should be elastic enough to hold their shape.

Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit) with a fan.

Put the rolls in the oven and pour 1/2 dl of water into the bottom of the oven.

Bake them for about 20-25 minutes. They should turn golden and sound hollow when tapped on the bottom.

Take them out of the oven and place them on a cooling rack. You will hear them crackle/"sing," which is because they contract slightly and crackle at the edges.Enjoy.