How to Make It
Dissolve yeast in warm milk in the bowl of a stand mixer fitted with the paddle attachment; let stand 5 minutes.
Add butter and 2 eggs to milk mixture; beat at low speed 1 minute. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to milk mixture; beat at low speed until smooth, scraping down sides of bowl with spatula as needed. Remove paddle attachment; insert dough hook. With mixer running on low speed, add remaining 1 cup flour, 1 tablespoon at a time. Add 1/2 teaspoon salt; beat at low speed 5 minutes.
Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, it has risen enough).
Turn dough out onto a lightly floured work surface. Divide in half. Working with 1 portion at a time (cover remaining dough to prevent drying), roll into a 12- x 6-inch rectangle. Cut dough into 8 (12-inch) strips. Pick up each strip at both ends, and gently twist 3 or 4 times. Place twists 1 inch apart on a parchment paper-lined baking sheet. Repeat procedure with remaining dough portion. Cover and let rise 45 minutes.
Preheat oven to 375°F.
Combine 1 teaspoon water and egg white in a bowl; brush egg mixture over twists. Combine the remaining 1/2 teaspoon salt, sesame seeds, and remaining ingredients in a bowl, and sprinkle over twists. Bake for 12 to 15 minutes or until lightly browned. Cool.