1/2 cup lukewarm water

1 1/2 cups lukewarm milk 

4 cups all purpose flour

1 package active dry yeast (1/4 oz)

1 teaspoon regular salt

3 tablespoons butter

Egg white or cold milk for glaze

poppy, sesame, sunflower seeds or coarse sea salt to garnish

Makes 25 to 30 rolls.
 

• In a small bowl, combine sugar, water and yeast. Stir to dissolve and set aside on warm place until bubbly (for about 10 to 12 minutes).
• In a large bowl sift the flour and regular salt. With the pastry blender rub in the butter. Add yeast mixture and warm milk, adding it cautiously (in case you don't need it all). Make a soft manageable dough. 
• Knead dough for at least four minutes by hand ot two minutes with mixer or food processor. Shape dough into a ball, place in a well-oiled large bowl,  cover with oiled plastic wrap and warm cloth and let rise in a warm place until doubled in size (about 40-50 minutes).
• When ready punch down and transfer to the lightly floured work surface and knead again. Divide into 2 equal portions. Working with one portion at the time, roll each one into rounds or make other shapes.
• Place on a greased baking sheet, glaze the tops with egg white or cold milk, sprinkle with seeds or sea salt, cover with cloth and let rise again for about 20 minutes while you preheat the oven to 350F. 
• Bake rolls until golden brown for about 15 to 20 minutes or until baked. Serve warm or cool on wire rack.