Step 1

In the mixing bowl of a stand mixer, place the water, milk, and the yeast. Stir to combine. Allow the yeast to proof for five minutes. It will start to foam and bubble.

Step 2

Add the two eggs, sugar, melted butter or oil, flour, and salt to the bowl. Mix with the dough hook until the dough clears the sides of the pan and forms an elastic dough ball. You may need to scrape the sides of the bowl once or twice.

Step 3

Alternatively, if you don’t have a stand mixer, you can stir this mixture by hand until a sticky dough is formed. Turn it out on a floured surface and knead until smooth and elastic.

Step 4

Place the dough in a greased bowl and allow it to rest in a warm place until doubled in bulk, about one hour.

Step 5

Lightly flour a large work surface. Divide the dough into 16 equal portions and form into tight rounds. You can also try other fancy shapes if you like. Place the buns on two sheet pans lined with parchment paper. Allow them to rise for about 30 minutes. Preheat the oven to 350°.

Step 6

Add a tablespoon of water to the remaining beaten egg. Brush this mixture over the tops of the rolls.

Step 7

In a small bowl combine the poppy seeds, caraway seeds, sesame seeds, garlic powder, onion powder, and salt. Sprinkle this mixture over the tops of the egg-washed rolls.

Step 8

Bake the rolls for 20 to 25 minutes or until golden brown. Cool on a rack before serving. Cooled rolls may be frozen in a ziptop freezer bag for up to 4 weeks.