In a small saucepan, heat the milk and sugar over medium heat for about 2-3 minutes, until just warm

Pour the milk and sugar into a large mixing bowl and gently stir in the yeast then let stand for 5 minutes

Add 1 cup of flour, butter, 2 eggs, and salt, beating at low speed until smooth

Slowly add the remaining flour, 1/2 cup at a time, until a sticky dough forms

Turn dough out on a lightly floured surface and knead for 2 minutes, adding flour as needed until the dough is just slightly sticky

Place the dough in a generously greased bowl and turn to coat

Cover and let rise for about 1 1/2 hours, until almost double in size

Meanwhile, line a baking sheet with parchment paper and use a large plate to draw a circle about 12 inches in diameter

Flip the parchment paper over so the dough doesn't touch the side that was drawn on

After the dough has risen, punch it down then turn it out on a lightly floured surface and cover to rest for 10 minutes

Divide the dough into 6 pieces, then divide each piece into 6, forming 36 pieces of dough

Roll each piece of dough into a ball and line the circle on the parchment paper with 20 pieces of dough, almost touching, on the outside then a small ring of 16 pieces on the inside

Cover and let rise for another 30 minutes

Preheat the oven to 375F

In a small bowl, whisk the remaining 1 egg with 1 tbsp water to create an egg wash

Brush the egg wash over the rolls then sprinkle immediately with sesame seeds, poppy seeds, and seasonings

Bake 15-18 minutes, until the rolls are golden brown

Serve warm with marinara sauce if desired