Add all Dough ingredients to the bowl of a countertop mixer. Mix on low speed for 2 minutes, and then increase speed to medium. Mix for 3-4 more minutes, or until dough is smooth.

Transfer dough into a large oiled bowl; cover with plastic wrap. Place in a warm (85°F) location for 55-65 minutes, or until dough has almost doubled in size.

Spray a standard muffin pan with nonstick baking spray; set aside.

Transfer dough onto countertop (or cutting board) and gently fold the dough to press out the air. Divide the dough into 10 equal pieces (~2 oz. each).

Using a bench scraper or simply a table knife, cut each piece of dough into 3 pieces of equal size. Using a circular motion, very firmly roll each piece of dough between countertop and palm of your hand until dough ball becomes tight. Place three balls of dough into each muffin cup.

Spray tops of dough with nonstick baking spray and cover lightly with plastic wrap. Place pan in a warm location for 35-40 minutes, or until dough has risen about ¾”-1” over the top of the muffin cups.

Preheat oven to 400°F.

Whisk together the large egg with 1 Tbsp of water. Brush the tops of the rolls with this egg wash.

{Optional} Sprinkle tops of rolls with poppy seeds, sesame seeds or a combination of both.

Bake rolls for 14-16 minutes, or until tops are golden brown in color.