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1
Stir together warm water, yeast, and 1 tablespoon sugar in a small bowl until yeast is dissolved, then let stand until foamy, about 5 minutes.
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2
(If mixture doesn't foam, discard and start over with new yeast.)
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3
Melt 3/4 stick butter in a small saucepan, then add milk and heat to lukewarm.
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4
Stir together yeast mixture, remaining 2 tablespoons sugar, butter mixture, bread flour, and salt in a bowl with a wooden spoon until combined well, then stir in 1 1/2 cups all-purpose flour, or enough to make a slightly sticky dough.
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5
Butter a large bowl.
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6
Knead dough on a lightly floured surface, kneading in more all-purpose flour as needed to keep dough from sticking, until smooth and elastic, about 10 minutes (dough will still be slightly sticky).
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7
Form dough into a ball and put in buttered bowl, turning to coat.
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8
Let dough rise, bowl covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.
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9
Butter 18 muffin cups with remaining 2 tablespoons butter.
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10
Turn out dough onto a lightly floured surface and divide into thirds.
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11
Working with 1 piece at a time (keep remaining portions covered with plastic wrap), cut off tablespoon pieces of dough and form pieces into balls.
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12
Put 3 balls into each buttered muffin cup.
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13
Let rolls rise, loosely covered with a kitchen towel (not terry cloth), in draft-free place at warm room temperature until almost doubled in bulk, 30 to 40 minutes.
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14
While rolls rise, put oven rack in middle position and preheat oven to 400F.
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15
Brush rolls lightly with egg wash and sprinkle with seeds.
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16
Bake until golden, 15 to 20 minutes.
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17
Serve warm.
