• Combine yeast, 1 cup flour, and other dry ingredients.
• Heat water to 120 to 130 degrees F.
• Combine dry mixture, water and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute.
• Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
• Place dough in lightly oiled bowl and turn to grease top. Cover with plastic wrap or foil.
• Refrigerate 6 to 12 hours. The dough will need to be punched down in a couple hours.
• Remove dough from refrigerator, punch down and allow to rest for 10 minutes before shaping.
• Divide dough into 4 parts. Divide each fourth into 4 pieces and shape into rolls.
• Place rolls 2 to 3 inches apart on greased cookie sheets. Cover; let rise at room temperature until indentation remains when touched.
• Combine 1 egg and 1 tablespoon water; gently brush onto rolls. Sprinkle with sesame seeds, if desired.
• Bake in preheated 400° oven 8 to 10 minutes.
• Remove from cookie sheets. Serve warm or at room temperature.

For Honey Butter

• Mix softened butter and honey together in a small bow until well combined.