Place yeast, water and honey together in a bowl
Mix with a spoon
Leave for a few minutes until the yeast mixture is frothy
Add eggs, olive oil and flour, and mix together
Add salt and mix
Knead. Warning: it will be sticky dough. (I use a Kitchen Aid set on 2)
Cover bowl with plastic wrap
Leave to rise until doubled in size (about an hour or two)
Place baking paper on one or two baking trays
Transfer the dough to a floured work surface
Divide the dough into 13 equal parts; one portion of dough to use for the pomegranate "crowns" and 12 buns
Roll each portion of dough into a round ball and place on a baking pan with parchment paper. Continue so with all the pieces of dough.
Cover with a damp and clean towel to rise, for about an hour.
Preheat oven to 180 degrees celsius.
Brush the rolls with a beaten egg.
Roll little balls from the dough portion we put aside and place each one on each brushed roll
Brush the little balls with egg wash; actually brushing a little extra egg on the big rolls helps as well
Using sharp, clean scissors cut a small x (two cuts) or * (three cuts) in each little ball
Sprinkle a little poppy seeds or sesame seeds above
Bake until golden (~25 minutes)
Cool on a wire rack