Combine 1/2 cup all-purpose flour, rye and whole wheat flours, milk, undissolved yeast, sesame seed and salt in a large mixer bowl. Heat milk, molasses and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining all-purpose flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 24 equal pieces; roll each piece to 10-inch rope. Twist 2 ropes together; pinch ends to seal. Place twists on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Brush twists with melted butter; sprinkle with salt. Bake at 350°F for 10 to 15 minutes or until done. Remove from sheet; cool on wire rack.