Buttery yeast dinner rolls -- their aroma while baking is wonderful, but not quite as wonderful as eating one.

Butter Rolls

1 (1/4-ounce) envelope active dry yeast
1/4 cup warm water (105°F to 115°F / 40°C to 45°C)
2 1/4 to 3 cups all-purpose flour - divided use
1/4 cup granulated sugar
1 1/4 teaspoons salt
2 large eggs - divided use
1/4 cup milk
1/4 cup butter or margarine, softened
1 tablespoon water
Sesame or poppy seeds

1. Stir together yeast and 1/4 cup water in a 1-cup measuring cup; let stand 5 minutes.
2. Pulse 1 cup flour, sugar, and salt in a food processor until blended. Add yeast mixture, 1 egg, and milk; pulse until blended. (Pulsing prevents mixture from overheating, which would kill yeast.) Add butter, 1 tablespoon at a time, pulsing until combined. Gradually add enough of remaining flour until dough is no longer sticky. (Dough should be smooth.)
3. Place dough in a well-greased bowl, turning to grease top.
4. Cover and let rise in a warm place (85°F / 30°C), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and divide into fourths; shape each portion into 6 (1-inch) balls. Place in a lightly greased 13 x 9-inch pan.
5. Cover and let rise in a warm place (85°F / 30°C), free from drafts, 1 hour.
6. Stir together remaining egg and 1 tablespoon water; brush over rolls, and sprinkle with sesame seeds.
7. Bake at 375°F (190°C) for 15 to 20 minutes or until golden brown. Freeze up to 3 months, if desired.

Makes 2 dozen.

Note: Rolls may also be prepared with a heavy-duty mixer or dough-cycle of a bread machine.