Grease two 9-inch round pans or one 13 x 9-inch pan with butter and set aside.
Stir water,1 tbsp sugar and yeast together in a small bowl and set aside until frothy, about 10 minutes.
Whisk together flour, remaining 2 tbsp sugar and salt in the bowl of a stand mixer. Add yeast mixture, butter, milk and 2 lightly beaten eggs. With a wooden spoon, stir together to form a ragged dough.
Everyone loves a nice fluffy dinner roll. (The Great Canadian Baking Show)
Place bowl on stand mixer fitted with a dough hook. Mix for 7 minutes on medium-low.
Scrape dough into a large, well-oiled bowl; turn to coat. Cover with plastic wrap or a clean, lightly-dampened kitchen towel and allow to rise in a warm area until doubled in size (about 1 hour 15 minutes).
Use a wooden spoon to create a ragged dough, then use a stand-mixer with a dough hook. (The Great Canadian Baking Show)
Turn dough onto a lightly floured surface and punch down. Divide into 18 equal portions.
Cover your dough with a kitchen towel, and wait for it to double in size. (The Great Canadian Baking Show)
Pinch bottoms and roll gently to form balls.
Punch down your dough on a lightly floured surface.
Place in pan(s), evenly spaced apart, and cover lightly with plastic wrap or kitchen towel. Let rise until doubled in size, about 1 hour. Preheat oven to 375° F.
Beat remaining egg and brush gently over dough balls. Sprinkle with salt, sesame seeds, poppy seeds and/or dehydrated onions, if desired.
Roll your dough into 18 equal-sized balls. (The Great Canadian Baking Show)
