Line two sheet pans with parchment paper. Set aside.

Combine the flour, yeast and salt in a large bowl.

Whisk together the eggs, egg yolk, olive oil and honey in a medium-size bowl. Add ¾ cup of the hot tap water and stir to combine. Reserve the remaining water.

Make a well in the center of the dry flour mixture. Add the egg mixture stir with a spatula until well combined and no dry flour pockets remain. The dough will be sticky. If your dough seems dry, add a little more water, a few teaspoons at a time until, the dough comes together. (I often need one tablespoon extra. You may need more or less, depending on your flour.)

Scrape any dough off the edges of the bowl then drizzle the ball of dough lightly with olive oil. Use your spatula to rub the oil to coat the surface.

Cover the bowl tightly with plastic wrap and set in a warm place for 30 minutes. (See the Café Tips in the post for suggestions on how to create a warm spot for the dough.)

Remove the plastic wrap.

With a wet hand, grab an edge of the dough, stretch it up, then fold it across to the other side. Turn the bowl a quarter turn and repeat. Repeat this stretch and fold 2-3 more times. (See a video in the post that demonstrates this stretch and fold technique.)

Cover the bowl again with the plastic wrap and return it to a warm place. Repeat the stretch and fold 3 times at 30 minute intervals.

Transfer the dough to a well-floured work surface. Divide the dough into equal portions. For sandwich rolls, I make each one about 2 ounces (60g). For dinner rolls, I go a little smaller, 1½ ounces (45g).

Roll each portion into a 7-8 inch strand. You can use your hands to roll the strands are roll them on an unfloured area of your work surface.

Form a simple knot by making a loop with one of the strands. Tuck the end that is underneath and down into the center of the loop. (See pictures above in the post.)

Tuck the other end under the knot and pinch the ends together underneath. Cup the knot a bit with your hands to form a nice circle. Transfer to the prepared sheet pan. Repeat with remaining portions, spacing the knots about 2 inches apart, using both sheet pans.

Cover the sheet pans with a clean kitchen towel and allow the knots to rise until almost double in size, 30-45 minutes, depending on how warm the area is.

Towards the end of the baking time, preheat the oven to 350˚F.

Combine the egg yolks, honey and water in a small glass or bowl. Whisk until well combined.

Brush each challah knot on the first pan with the egg wash, trying to keep the wash from dripping onto the parchment.

Bake for 8 minutes, then remove from the oven and brush the rolls one more time with the egg wash.

Return to the oven and bake another16-19 minutes or until the rolls are a deep golden brown.

Remove the rolls from the oven and transfer with a spatula to a cooling rack.

Repeat the egg wash and baking with the second pan of rolls.

When the rolls are room temperature, they can be stored in an airtight storage container until ready to use. They can also be frozen. Thaw and warm before serving.