-In a small bowl, dissolve the yeast in the warm water. Add in the ⅛ teaspoon sugar and stir. Set aside for about 5 minutes until the mixture gets foamy.
-In the bowl of a stand mixer with the dough hook (or a large bowl with a wooden spoon), combine the yeast mixture, warm milk, 3 tablespoons sugar, salt, sesame oil, olive oil, and 2 cups of flour. Stir well to combine.
-Gradually add in the remaining flour and continue kneading until the dough comes away from the sides of the bowl and forms a smooth and slightly sticky ball.
-Knead in the 5 tablespoons of toasted sesame seeds. *Note - you can toast sesame seeds in a small dry skillet over medium/low heat for a few minutes until they turn golden. Keep an eye on them because they can burn quickly.
-Cover the bowl with plastic wrap and allow the dough to rise in a warm, draft-free place until double in volume (approximately 1 hour).
-Punch the dough down and, using a spoon sprayed with olive oil, spoon the dough equally between 2 muffin tins (24). *Note - The olive oil spray on the spoon will help get the sticky dough off the spoon.
-Sprinkle the tops of the rolls with additional sesame seeds.
-Place the muffin tins in a warm, draft-free place and allow the rolls to again double in volume (approximately 1 hour).
-Preheat oven to 400-degrees Fahrenheit.
-Bake the rolls in the preheated oven for approximately 20 minutes or until they are beautifully golden brown.
-Cool on a wire rack and serve warm or at room temperature.
May be frozen in an airtight freezer bag for up to 3 months.