Yield: 2 dozen
- 1 (1/4-ounce) envelope active dry yeast
- 1/4 cup warm water (105° to 115°)
- 2 1/2 to 3 cups all-purpose flour, divided
- 1/4 cup sugar
- 1 1/4 teaspoons salt
- 2 large eggs, divided
- 1/4 cup milk
- 1/4 cup butter or margarine, softened
- 1 tablespoon water
- Sesame or poppy seeds
- Stir together yeast and 1/4 cup water in a 1-cup measuring cup; let stand 5 minutes.
- Pulse 1 cup flour, sugar, and salt in a food processor until blended. Add yeast mixture, 1 egg, and milk; pulse until blended. (Pulsing prevents mixture from overheating, which would kill yeast.) Add butter, 1 tablespoon at a time, pulsing until combined. Gradually add enough of remaining flour until dough is no longer sticky. (Dough should be smooth.)
- Place dough in a well-greased bowl, turning to grease top.
- Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and divide into fourths; shape each portion into 6 (1-inch) balls. Place on a lightly greased 13- x 9-inch pan.
- Cover and let rise in a warm place (85°), free from drafts, 1 hour.
- Stir together remaining egg and 1 tablespoon water; brush over rolls, and sprinkle with sesame seeds.
- Bake at 375° for 15 to 20 minutes or until golden brown. Freeze up to 3 months, if desired.
- Note: Rolls may also be prepared with a heavy-duty mixer.
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