Preparation

In a small saucepan over medium heat, warm milk to 110° – 115°F. (Test temperature with an instant read thermometer.) Remove from heat. Add yeast and sugar; stir to dissolve and let stand until foamy, about 5 minutes. Add beaten egg; stir gently to combine. Transfer to a 2-cup liquid measure and reserve. Use dough blade to process flour, butter and salt until combined, about 15 to 20 seconds. With machine running, add yeast mixture through the small feed tube in a steady stream as fast as the flour absorbs it. After the dough forms a ball, process 45 to 50 seconds to knead. Place in a large plastic food storage bag and seal top. Let rise until doubled in size, about 1 to 1½ hours. Lightly coat a 9-inch round baking pan with cooking spray. Place dough on a lightly floured surface and punch down. Divide dough into 16 equal pieces and shape each piece into a ball. Place balls into the pan so they are just touching each other. Cover with plastic wrap coated with vegetable oil cooking spray and let rise 1 hour. Fifteen minutes before baking, preheat oven to 350° F. Combine egg and water. Brush over rolls and sprinkle with sesame seeds. Bake in preheated 350° F oven until golden, about 35 to 40 minutes. Cool on wire rack.