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1
Place warm water in a small bowl; stir in yeast and sugar, and let stand until foamy.
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2
In a large bowl, whisk together milk, butter, salt, and 2 eggs.
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3
Whisk in yeast mixture when it's foamy.
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4
Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough.
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5
The dough will be sticky, but resist the urge to add more flour: too much flour will result in overly dense rolls.
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6
Transfer dough to a floured work surface; knead until smooth and elastic (at least 5 minutes).
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7
The dough will stick to your fingers, which is a sign that it's exactly the consistency you want.
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8
Using a butter spray, line the inside of a large bowl; the bowl needs to be large enough to allow the dough to expand to double its size.
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9
Place dough in bowl, turning to coat in butter spray.
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10
Cover bowl with plastic wrap or a kitchen towel.
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11
Let stand in a warm spot until dough has doubled in size, at least 1 hour.
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12
If you want a more rich flavor - and you have the time - seal the bowl securely with plastic wrap and place in the refrigerator overnight.
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13
This will deepen the flavor of the rolls.
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14
Use non-stick canola oil spray to line the compartments of muffin pans.
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15
Divide dough into quarters.
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16
Roll each into a tube that's about 1 inch in diameter.
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17
Cut into 1 inch pieces and roll each into the shape of a ball.
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18
Arrange dough balls in the compartments of the muffin pans.
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19
Cover pans loosely with plastic wrap; let stand in a warm spot until rolls have doubled in size.
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20
This will take at least 1 hour.
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21
Preheat oven to 375 degrees.
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22
In a small bowl, beat remaining egg until blended; brush onto rolls.
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23
Sprinkle sesame seeds onto rolls if desired.
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24
Bake for 10 minutes, then rotate pans 180 degrees.
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25
Bake for another 10 minutes until golden brown.
