Butter Rolls

• 1 (1/4-ounce) envelope active dry yeast
• 1/4 cup warm water (105u0b0 to 115u0b0)
• 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

1. Stir together yeast and 1/4 cup water in a 1-cup measuring cup; let stand 5 minutes.
2. 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.)
3. Place dough in a well-greased bowl, turning to grease top.
4. Cover and let rise in a warm place (85u0b0), 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.
5. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour.
6. Stir together remaining egg and 1 tablespoon water; brush over rolls, and sprinkle with sesame seeds.
7. Bake at 375u0b0 for 15 to 20 minutes or until golden brown. Freeze up to 3 months, if desired.
8. Note: Rolls may also be prepared with a heavy-duty mixer.

active dry yeast, warm water, flour, sugar, salt, eggs, milk, butter, water, sesame

Taken from www.myrecipes.com/recipe/butter-rolls-0 (may not work)