-
1
In a small saucepan heat milk with sugar, butter, and salt over low heat until mixture is lukewarm, or registers between 110F.
-
2
and 115F.
-
3
on a candy thermometer, and transfer to a bowl.
-
4
Sprinkle yeast over milk mixture and let stand until foamy, about 5 minutes.
-
5
Whisk in egg and stir in 2 1/2 cups flour, stirring until mixture forms a dough.
-
6
On a floured surface knead dough, kneading in enough of remaining 1/2 cup flour to form a soft dough, 8 to 10 minutes.
-
7
Form dough into a ball and transfer to a well-buttered bowl.
-
8
Turn dough to coat with butter.
-
9
Cover bowl with plastic wrap and let dough rise in a warm place until doubled in bulk, about 1 hour.
-
10
Butter 32 miniature (1/8-cup) muffin tins.
-
11
Turn dough out on a floured surface.
-
12
Working with about one third of dough at a time, cut off pieces about the size of large marbles.
-
13
Form pieces into balls and put 3 balls into each tin.
-
14
Let rolls rise, covered loosely, in a warm place until almost doubled in bulk, 30 to 40 minutes.
-
15
While rolls are rising, preheat oven to 400F.
-
16
Brush rolls lightly with egg wash and sprinkle with seeds.
-
17
Bake rolls in middle of oven until golden, about 10 minutes.
-
18
Rolls may be made 2 weeks ahead and frozen, double-wrapped in resealable plastic bags, with excess air pressed out.
-
19
Reheat rolls, wrapped in foil, in middle of a preheated 350F.
-
20
oven 15 to 20 minutes, or until heated through.
