In large bowl, combine 1 1/2 cups flour, sugar and undissolved yeast. Heat milk, water and butter to about 120º. Gradually add to dry ingredients; beat 2 minutes at speed 2, scraping bowl occasionally. Add salt, eggs and 1/2 cup flour. Beat at speed 2 minutes, scraping bowl occasionally. Continue to add flour to make soft dough. Should start to ball up around hook but will still stick to bowl somewhat.

Knead on lightly floured surface until smooth and elastic, about 4 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.)

Punch dough down. Divide into 8 equal pieces. Form into smooth balls. Place on 2 baking sheets covered with parchment. Flatten balls with hand to 4-inch rounds; cover. Let rise until doubled in size, about 15 to 20 minutes.

Lightly beat an egg and brush on rolls. Sprinkle with instant minced onion or poppy seed. Bake at 400ºF for 10 to 15 minutes or until done. Remove from baking sheets and cool on wire racks.