Poppyseed Rolls

425 F. Grease large baking sheet. Dissolve yeast in 1/2 cup water (105 to 115 F), let stand until a foamy head forms. Add milk, sugar, salt eggs, soft butter and 4 cups flour. Beat until thick, smooth batter is formed. Stir in enough of remaining flour to make a soft dough that is easy to handle. Knead until smooth and elastic, about 5 to 8 minutes. Let rise, covered until doubles about 1 1/2 hours in greased bowl. Shape 1" balls. Place on prepared baking sheet. Brush with melted butter and sprinkle poppyseeds and sugar. Let rise until trebled in bulk. Bake until puffed and light golden brown, 12 to 15 minutes.