In a bowl mix flour, yeast and sugar.

With your fingers dissolve the butter in the flour or mix in stand-up mixture.

Add eggs and milk at the same time. Mix well, knead on the table for about 20 minutes or in stand-up mixture.

Put the dough back in the bowl and cover.

Let the dough to rise for about 2 hours or until it doubles in size.

Divide the dough into 6-8 portions and make round balls.

Dip one side of the dough in the egg whites beaten with water and seeds, place them in a tray with parchment paper.

Cover the dough with plastic film. Let the rolls to rise for about 2 hours, depending on the ambient temperature. They should double in size.

Preheat oven to 194° C. / 380° F.

Cook in the oven for about 25 minutes. They should have a golden color.