This dough is distinctive because of its generous use of eggs, which give it a beautiful golden color. This type of dough is most familiar as challah, in a braided form as the table bread for the Jewish Sabbath meal. But enriched egg breads have been made by bakers of many cultures for centuries, and they aren't always braided. If you like the flavor and texture of this bread, feel free to use it to make any number of other baked goods, from dinner rolls to sweet cinnamon buns, and even yeasted coffee cake and sweet or savory swirl breads, like babka or cheese rolls. You can use either an egg white or a whole egg in the egg wash. The whole egg will create a darker crust.

In the bowl of a stand mixer, combine the water and yeast and stir with a whisk to dissolve. Allow the yeast to bloom, about 5 to 10 minutes. The yeast should look foamy and frothy.

Fit the mixer with the paddle attachment and on low speed add the egg yolks, oil, honey and sugar and mix to combine. Add the flour and salt and mix on the lowest speed for 2 minutes until the dough is a shaggy mass.

Switch to the dough hook and mix on medium-low speed and mix until the dough becomes smooth, shiny and tacky, about 5 minutes.

Form the dough into a ball, place it in a clean, lightly oiled bowl, and cover the bowl with plastic wrap. Place the dough in a warm place and allow to double in size, about 2 hours. Alternatively, you may refrigerate your dough overnight.