Buttermilk Dinner Rolls

This is one recipe, made in 3 different shapes.  This is my go to roll recipe.  It is a double rise recipe so it takes a little time and planning, but they are definitely worth it!  The recipe originates here:http://www.thecafesucrefarine.com/2013/03/buttermilk-dinner-rolls-in-three-fun.html

Buttermilk Dinner Rolls

¾ cup warm water (110°F. to 115°F)
3 tablespoons sugar
2 1/4 tsp. yeast
½ cup buttermilk, warm, not hot
1 egg, beaten
2 tablespoons butter, melted
1 ½ teaspoons salt
3 3/4 cups  flour
1 large egg
1 tablespoon water
poppy seeds and/or sesame seeds

     In your mixing bowl add the water, sugar and yeast.  Let it sit in a warm spot for about 10 minutes.  (I turn on my oven to 350 for 3 minutes and then turn it off and put the bowl in their to activate the yeast.)
     In a small bowl combine the buttermilk, egg, butter and salt.  Set aside.
     In a large bowl measure out the flour.  Set aside.
     Put the dough hook onto your stand mixture.
     When the yeast has started foaming, add the buttermilk, egg, butter, and salt mixture to the mixing bowl and mix on low for 1 minute.  Next add the flour 1/2 cup at a time and let it mix on low until it combines and begins to pull away from the edge of the bowl.  Turn the mixer speed up just a tiny bit and let it knead the dough for 5 minutes.  Turn the mixer off and remove the bowl from the stand.  Gather the dough to the center of the bowl, add 1 tsp. of oil and turn the dough ball in it to coat it and the sides of the bowl too.  Leave the dough ball in the center of the bowl, cover the bowl with plastic wrap.  Set a kitchen towel over the plastic wrap.  Put the bowl back in a semi warm spot to rise for at least an hour, up to an hour and a half.
     Next take the dough out and on a plastic pastry sheet divide it into thirds if you are going to make all 3 shapes.  For the spirals, roll the dough out into a rectangle 12" x 4 inches.  Lightly butter and then roll it to end up with a 12 inches long.  Cut into 2 inch sections for 6 rolls.  Place each in a greased muffin tin.  Cover with greased plastic wrap.  Let rise in a warm spot for another 40 minutes.  Before baking brush tops with beaten egg mixed with water.  To make the regular rolls with sesame seeds divide the second 1/3 into 8 equal portions and roll the dough into a ball. Place on a greased cookie sheet.   Lightly push down to flatten the top.  Cover with greased plastic wrap and let rise another 40 minutes.  Before baking brush with egg wash and sprinkle sesame seeds on top.  The rosette shapes for the final 1/3 are a little trickier to make follow this tutorial:http://www.youtube.com/watch?v=tU9I1nYS60E
Cover them with greased plastic wrap and let them rise for 40 minutes.  Brush with egg wash and sprinkle poppy seeds on top.  Bake all the rolls at 350 degrees for 18-20 minutes.   Yields about 20 rolls.