Checkerboard Dinner Rolls

Instructions
In a small saucepan, heat and stir milk, sugar, ¼ cup butter, and salt over medium-low heat until warm (105℉ to 115℉) and butter is almost melted. Meanwhile, in a large bowl combine yeast and warm water; stir to dissolve yeast. Add the milk mixture and egg to the yeast mixture. Gradually add enough flour to make a soft dough.
Place the dough on a lightly floured surface. Knead enough remaining flour to make a moderately soft, smooth, elastic dough (3 to 5 minutes total). Form the dough into a ball. Place in a lightly greased bowl, turning once to grease the surface of the dough. Cover; Let rise in a warm place until doubled in size (about 60 minutes).
Grease a 15x10x1-inch baking pan; set aside. Punch down the dough; place on a lightly floured surface. Cover and leave resting during 10 minutes. Form 24 balls with the dough.
In a shallow dish, combine the sesame seeds, poppy seeds, and dried chopped onion. In another shallow dish, combine cornmeal and cheese. In a third plate, add ¼ cup melted butter. Working quickly, roll 12 pieces of dough in butter and then in cheese mixture. Next, roll the remaining 12 pieces in butter and then in the poppy seed mixture. Alternate rolls by placing them in the prepared pan; The result should remind you of a chess board. Cover with lightly greased plastic wrap. Let sit in a warm place for 30 minutes.
Preheat the oven to 400℉. Bake 12 to 15 minutes or until golden brown. Remove from the pan and serve hot.
Nutrition
Serving: 1 bagel, Calories: 128 kcal, Carbohydrates: 17 g, Protein: 3 g, Fat: 5 g, Saturated fat: 3 g, Polyunsaturated fat: 0.4 g, Monounsaturated fat: 1 g, Trans fat: 0. 2 g, Cholesterol: 20 mg, Sodium: 143 mg, Potassium: 45 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 155 IU, Calcium: 28 mg, Iron: 1 mg