Mix 2 cups flour, sugar, salt and undissolved yeast in large mixer bowl.
Heat milk, water and butter until very warm (120° to 130°F.). Gradually add to dry ingredients; mix two minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 3/4 cup of flour. Mix at high speed 2 minutes, scraping bowl occasionally. Stir in the remaining flour to make a stiff dough.
Turn out on lightly floured surface; knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap. Let rest for 20 minutes.
Punch dough down; divide into two equal pieces. Divide each piece of dough into 12 equal pieces. Roll each piece into a pencil shaped 7-inch rope. Tie each rope into a loose bow-tie knot. Place on greased baking sheets, about two inches apart. Brush rolls with egg wash. Sprinkle with seeds or onion flakes. Cover baking sheets loosely with plastic wrap. Refrigerate 2 to 24 hours.
When ready to bake, remove from refrigerator. Uncover rolls carefully. Let stand 10 minutes. Bake in a preheated 375°F oven 12 to 15 minutes, or until done. Remove from baking sheets and cool on wire racks. Brush with melted butter or margarine. Serve warm.
Note: The dough may be refrigerated 2 to 24 hours without shaping it. Place dough in greased bowl, turning to grease top. Cover tightly with plastic wrap. When ready to bake, remove dough from refrigerator; let stand 10 minutes. Shape rolls as directed above. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake as directed above.