Mix together the yeast, water, and honey. Soften (bloom) the yeast in warm water for 5 minutes.
In the bowl of a stand mixer fitted with the hook attachment, combine the flour, salt, butter, and egg yolks. With the motor running on low, slowly drizzle in the yeast mixture.
Increase the mixer speed to medium and mix until the dough forms a ball and pulls away from the sides of the bowl, about 2-4 minutes. If the dough seems a bit too wet, add 1-2 tablespoons of flour.
Turn out the dough onto a clean work surface and shape into a ball. Place into the same bowl, cover with plastic wrap, and let rise in a warm place (80 to 85 degrees, see notes) until doubled in size, about 1 - 1 1/2 hours.
Line a baking sheet with parchment paper. Punch down the dough and pour out onto a lightly floured surface. Using a bench scraper or sharp knife, cut the dough into 3 equal pieces. Roll each piece into an 18 inch log. If the dough starts to shrink back as you roll, cover with plastic wrap, and let rest for 10 minutes. Then continue to roll into logs.
Form into a three strand loaf by placing the three logs parallel to one another, but perpendicular to you. Starting at the top, pinch the three ends together. Cross left strand over middle strand, then right strand over middle strand. Continue until fully braided, readjusting the strands when necessary. Pinch the three strands together at the end and gently tuck under to create a round edge. Tuck under at the top of the loaf as well.
Place the loaf on the prepared baking sheet, cover with a clean kitchen towel or plastic wrap, and place the baking sheet on top of the oven. Preheat the oven to 350 degrees and proof the shaped loaf until doubled in size, about 30 minutes.
When ready, brush the entire surface of the loaf with egg wash and generously sprinkle with the seeds.
Bake until deep, golden brown, about 25 to 30 minutes, rotating the baking sheet halfway through (the loaf should sound hollow when thumped ). Cool completely on the baking sheet before serving.