Jean's Refrigerator Yeast Rolls

Ingredients

• 2 packages active yeast dry
• 0.3 lb butter cut into chunks
• 3 large eggs 
• 3.5 cups flour all-purpose
• 1 cup milk 
• 2 tablespoons poppy seed 
• 0.5 teaspoon salt 
• 0.3 cup sugar 

Equipment

• bowl
• frying pan
• oven
• plastic wrap

Directions

1. In a 1- to 1 1/2-quart pan, warm 1 cup milk over high heat until small bubbles appear at edges.
2. Add 1/2 cup butter, sugar, and salt.
3. Remove from heat; cool to lukewarm (110).
4. Soften yeast in 1/4 cup warm water (11
5. about 5 minutes.
6. In a bowl, combine milk mixture and yeast.
7. Add 2 eggs and beat to blend.
8. Add 2 cups flour. Beat at low speed to moisten. Then beat on high speed until dough is stretchy, 6 to 10 minutes.
9. On low speed (or with a spoon), mix in 1 1/2 cups flour until well blended. Then gradually stir in as much of the remaining 1/2 cup flour as dough will absorb. Dough should still be soft and slightly sticky. Cover with plastic wrap and place in the refrigerator for at least 4 hours or up to 48 hours.
10. Punch dough down and divide in half. Cover half the dough while shaping the remainder.
11. Butter muffin pans (with 2 1/2-in.-wide cups). To make cloverleaf rolls, pinch off and shape dough into 1-inch-thick balls. Drop 3 balls into each cup. Cover lightly with plastic wrap.
12. Let rolls rise in a warm place until almost doubled, 30 to 45 minutes. With a fork, beat remaining egg to blend with 1 tablespoon milk.
13. Brush rolls with egg mixture and sprinkle with sesame seed.
14. Bake rolls in 400 oven until golden, 8 to 10 minutes.
15. Serve warm or cool.