Preparing the Dough

Activate the Yeast:

• In a small bowl, combine warm water (about 110°F/43°C) with 1 teaspoon of sugar and the active dry yeast.
• Stir gently and let it sit for 5–10 minutes until it becomes frothy. This step ensures the yeast is alive and active, leading to a good rise.

Mixing the Dough:

• In a large mixing bowl, combine bread flour, the remaining sugar, and salt.
• In a separate small bowl, whisk together the beaten eggs, melted butter, and evaporated milk.
• Pour the activated yeast mixture into the dry ingredients, followed by the wet ingredients (butter, egg, and milk mixture).
• Stir with a wooden spoon or a dough hook (if using a stand mixer) until a sticky dough forms.

Kneading the Dough:

• Transfer the dough onto a lightly floured surface and knead for 8–10 minutes until it becomes smooth and elastic.
• If using a stand mixer, knead on medium speed for 5–6 minutes.
• The dough should be slightly tacky but not overly sticky. If needed, add a little more flour (1 tablespoon at a time) to achieve the right consistency.

First Rise:

• Grease a large bowl with oil and place the dough inside.
• Cover with plastic wrap or a clean kitchen towel.
• Let it rise in a warm, draft-free area for about 1–1.5 hours, or until it has doubled in size.
• Shaping and Frying the Rolls

Punching and Rolling Out the Dough:

• Once the dough has risen, gently punch it down to release the air.
• Transfer it to a lightly floured surface and roll it out to about 1/4-inch thickness.

Cutting the Dough into Squares:

• Using a sharp knife or a pizza cutter, cut the dough into 1 1/2-inch squares.
• These will expand slightly when frying, so keep them evenly sized.

Frying the Rolls:

• Heat canola or vegetable oil in a deep skillet or wok to 350°F (175°C). Use a kitchen thermometer to maintain consistent temperature.
• Carefully drop the dough squares into the hot oil in batches, avoiding overcrowding.
• Fry for 2–3 minutes, flipping frequently until golden brown on all sides.
• Use a slotted spoon to remove them and place them on a plate lined with paper towels to drain excess oil.
• Preparing the Whipped Honey Butter

Whipping the Butter:

• In a mixing bowl, add softened unsalted butter and beat with a hand mixer until light and fluffy (about 2 minutes).

Adding Honey and Poppy Seeds:

• Gradually pour in honey, whipping continuously until well incorporated.
• If using, add poppy seeds and mix gently.

Storing the Butter:

• Transfer the whipped honey butter to an airtight container and store at room temperature if using the same day or refrigerate for up to a week.

Serving the Ozzie Rolls

• Serve the warm Ozzie Rolls fresh out of the fryer with a generous dollop of whipped honey butter.
• For a sweet variation, dust them lightly with powdered sugar or cinnamon sugar.
• These rolls are best enjoyed fresh, but you can store leftovers in an airtight container for up to 2 days. Reheat in an oven at 300°F (150°C) for a few minutes to restore their softness.