Ingredients

• 1 1/4 cups milk
• 3/4 stick (6 tablespoons) unsalted butter, cut into pieces
• 1/4 cup pure maple syrup
• two 1/4-ounce packages active dry yeast (5 teaspoons)
• 6 cups all-purpose flour
• 1 tablespoon salt
• 1 large whole egg
• 1 large egg yolk
• 1/2 cup whole-grain or coarse-grained Dijon mustard
• 2 tablespoons unsalted butter, melted and cooled
• 1 tablespoon pure maple syrup
• 1 large egg, beaten lightly
• 1 teaspoon mustard seeds for sprinkling

Instructions

1. In a saucepan heat milk, butter, and syrup just until warm (about 105°F.) and butter begins to melt and remove pan from heat. Stir in yeast and let stand until foamy, about 5 minutes.
2. In a bowl of a standing electric mixer (or a large bowl if kneading by hand) whisk together flour and salt. In a small bowl lightly beat together whole egg, yolk, and mustard.
3. With dough hook stir milk mixture and egg mixture into flour mixture to form a sticky dough. With dough hook knead dough 5 minutes, or until smooth and elastic (dough will be soft). (Alternatively, dough may be formed with a wooden spoon and kneaded on a floured surface with floured hands until smooth and elastic, 10 to 15 minutes.)
4. Transfer dough to a lightly oiled large bowl and turn to coat with oil. Let dough rise, covered loosely, in a warm place 1 hour, or until doubled in bulk.
5. Make glaze: In a small bowl with a fork stir together butter, syrup, and egg.
6. In a small bowl with a fork stir together butter, syrup, and egg.
7. Grease a 13- by 9-inch roasting or baking pan. Punch down dough and divide into 20 pieces. Form each piece into a smooth ball and transfer to pan. Brush rolls with about half of glaze and let rise, covered loosely with plastic wrap, in a warm place about 1 hour, or until doubled in bulk. Preheat oven to 400°F. Brush rolls with remaining glaze and sprinkle with seeds. Bake rolls in middle of oven 20 minutes, or until golden brown, and cool in pan on a rack 20 minutes. Rolls may be made 1 day ahead and kept, covered, in a cool dry place. (Alternatively, rolls may be made 2 weeks ahead and frozen in pan, wrapped well. Thaw rolls at room temperature.) Serve rolls warm or at room temperature.
8. Grease a 13- by 9-inch roasting or baking pan.
9. Punch down dough and divide into 20 pieces. Form each piece into a smooth ball and transfer to pan. Brush rolls with about half of glaze and let rise, covered loosely with plastic wrap, in a warm place about 1 hour, or until doubled in bulk.
10. Preheat oven to 400°F. Brush rolls with remaining glaze and sprinkle with seeds. Bake rolls in middle of oven 20 minutes, or until golden brown, and cool in pan on a rack 20 minutes. Rolls may be made 1 day ahead and kept, covered, in a cool dry place. (Alternatively, rolls may be made 2 weeks ahead and frozen in pan, wrapped well. Thaw rolls at room temperature.) Serve rolls warm or at room temperature.