Using a hand whisk, blend until well combined. Add half the flour, the dough hook attachment, and knead for 5 minutes on low.
Add the eggs in three batches, mixing after each until incorporated.
Add the rest of the flour in three batches. The dough should be soft and elastic, but not sticky. Knead for 5 minutes. Add additional flour VERY cautiously. It should clean the bowl (but still be sticking to the bottom).
Transfer to a large, greased container.
Cover with plastic wrap and place in a warm, draft-free area for about 2 hours or until doubled in size.
After rising time has passed, divide the dough into equal pieces. Roll each piece into a ball, and place it on a half sheet pan covered with parchment paper, sprayed lightly with nonstick spray.
Brush rolls with eggwash and sprinkle with sesame seeds.
Loosely cover with plastic wrap and place in a warm area until rolls are doubled in size, about 1 hour.
Preheat oven to 375.
Remove plastic wrap and bake for 14-20 minutes or until golden.