In small bowl, stir together milk, sugar and yeast. Let stand 10 minutes or until foamy.

In large bowl, combine milk mixture, butter, sour cream and 1 egg. Using electric mixer fitted with dough hook, beat on low speed until combined. Add flour and salt; beat until dough is smooth and elastic, about 5 to 6 minutes.

Transfer dough to greased bowl. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

Preheat oven to 350°. Prepare 13 in. x 9 in. cookie pan with vegetable pan spray.

In small bowl, combine sesame seeds, minced onion and poppy seeds. In small bowl, beat remaining egg until smooth. Divide dough into 16 pieces and roll each into a ball. Place on prepared pan. Brush with beaten egg and sprinkle with seed mixture. Loosely cover and let rise 30 minutes.

Uncover and bake 23-26 minutes or until rolls are golden brown and sound hollow when tapped. Let cool in pan on cooling grid 5 minutes, then remove to grid to cool completely.

Note: This recipe can also be made by hand. Stir together ingredients until well-combined and a dough begins to form. Then, knead on a lightly floured surface until dough is smooth and elastic.