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1
In a saucepan heat milk, butter, and syrup just until warm (about 105F.)
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2
and butter begins to melt and remove pan from heat.
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3
Stir in yeast and let stand until foamy, about 5 minutes.
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4
In a bowl of a standing electric mixer (or a large bowl if kneading by hand) whisk together flour and salt.
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5
In a small bowl lightly beat together whole egg, yolk, and mustard.
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6
With dough hook stir milk mixture and egg mixture into flour mixture to form a sticky dough.
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7
With dough hook knead dough 5 minutes, or until smooth and elastic (dough will be soft).
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8
(Alternatively, dough may be formed with a wooden spoon and kneaded on a floured surface with floured hands until smooth and elastic, 10 to 15 minutes.)
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9
Transfer dough to a lightly oiled large bowl and turn to coat with oil.
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10
Let dough rise, covered loosely, in a warm place 1 hour, or until doubled in bulk.
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11
In a small bowl with a fork stir together butter, syrup, and egg.
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12
Grease a 13- by 9-inch roasting or baking pan.
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13
Punch down dough and divide into 20 pieces.
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14
Form each piece into a smooth ball and transfer to pan.
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15
Brush rolls with about half of glaze and let rise, covered loosely with plastic wrap, in a warm place about 1 hour, or until doubled in bulk.
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16
Preheat oven to 400F.
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17
Brush rolls with remaining glaze and sprinkle with seeds.
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18
Bake rolls in middle of oven 20 minutes, or until golden brown, and cool in pan on a rack 20 minutes.
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19
Rolls may be made 1 day ahead and kept, covered, in a cool dry place.
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20
(Alternatively, rolls may be made 2 weeks ahead and frozen in pan, wrapped well.
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21
Thaw rolls at room temperature.)
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22
Serve rolls warm or at room temperature.
