Add 1 egg, 2 yolks, lukewarm water, and 2 tablespoons of vegetable oil to a stand mixer with a whisk attachment and mix until combined.
Switch to the dough hook. Add in the flour and instant yeast. Run on low for 3-4 minutes. Rest for 20 minutes while the flour hydrates.
Add in ¼ cup granulated sugar and 1 teaspoon of salt. Run on medium speed for 9 minutes.
Quickly hand knead to make sure it doesn’t stick to the counter. If it does, add a little more flour. Lightly oil the bowl and the dough, cover, and rise for 1.5 hours until just about doubles in size.
If your bowl has a lid, you can seal it. If not, cover the bowl with a kitchen towel, and seal the bowl (and kitchen towel) in a garbage bag to trap in the air.
Divide dough into 4 equal 16-inch long ropes with ends tapered. Tapering the ends helps minimize bulk when you tuck them under the challah.
Mix the remaining egg with the (optional) honey in a bowl. Brush over the challah. Sprinkle with the sesame or poppy seeds.