1/4 cup sugar
1-1/2 teaspoon salt
3/4 cup warm milk (105° to 115°F)
3/4 cup warm water (105° to 115°F)
Poppy or sesame seed, optional
In large bowl, comine 1 1/2 cups flour, sugar, undissolved yeast, and salt. Gradually add warm milk, warm water, and butter to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 egg and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Grease top; cover tightly with plastic wrap and refrigerate 2 to 24 hours.
Remove from refrigerator. Punch dough down. Remove dough to lightly floured surface. Shape as desired. Place rolls, about 2 inches apart, on greased baking sheets (or in other pans as directed). Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
Beat remaining egg; brush on rolls. If desired, sprinkle with poppy or sesame seed. Bake at 375ºF for 15 to 20 minutes or until golden brown. Remove from sheets or pans; let cool on wire racks.
KNOTS: Divide dough into 24 equal pieces. Roll each piece to 9-inch rope. Tie loose knot in center of each rope.