Put bread flour into a stand mixer, and add yeast and salt. Stir to combine.
Whisk water, sugar, vegetable oil and egg together in a large measuring cup, until the sugar is dissolved.
Add the wet ingredients to the dry a little at a time and stir everything on low, until no dry flour remains.
Increase the speed to medium low and continue mixing until the dough clears the sides of the bowl but sticks to the bottom, 8-12 minutes.
Empty the dough onto a well floured counter. Knead for 30 seconds.
Lightly grease a large bowl and turn the dough around inside. Let the dough rest, covered, until it doubles in size, about an hour to an hour and a half.
Deflate the dough and press it out onto the counter into a large rectangle, about 12x6 inches.
Use a pizza cutter to slice the dough into 12 even pieces. If you don’t have a pizza cutter, a butcher’s knife would work too.
Take a strip and drape it into a U-shape in front of you.
Tie the two ends together into a knot, as if tying your shoes.
Fold one of the tails over the knot and the other tail under, so they meet in the middle in front of the knot, inside of the loop. Press the ends together and place on a parchment-lined cookie sheet.
Repeat the knotting process with all of your strips.
Let the rolls rest, covered, until doubled in size, 30 mins to an hour.
Preheat the oven to 350 degrees.
Brush the knots gently with an egg wash and sprinkle with poppyseeds.
Bake the rolls for 30 - 35 minutes in the oven, until golden.