Combine 2 cups flour, sugar, undissolved yeast and salt in bowl of electric mixer with dough hook in place. Heat milk and butter until very warm (120° 130°). Gradually add to flour mixture. Beat 2 minutes at medium speed. Add 1 egg and 1 cup flour; continue mixing 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Gradually add enough remaining flour to form soft dough that pulls away from sides of bowl while mixing 3 more minutes. Place dough in greased bowl; cover with plastic wrap and refrigerate 2 to 24 hours.
Remove dough from refrigerator. Punch dough down. Cut dough into 24 equal pieces; roll 23 pieces into round balls. Place on lightly greased baking sheet. Arrange rolls into shape of a grape bunch with about 1/2 inch space between dough balls. Divide the last piece of dough into four pieces; roll between hands to form stem and 3 long thin ropes to use as tendrils for top of grape cluster. Attach tendrils to stem, then drape over top of grape bunch, coiling tips. Spray top of rolls with cooking spray, and cover with plastic wrap. Preheat oven to 375°. Let rise in warm draft-free place until doubled in size, about 20 to 40 minutes.
Beat remaining egg and water; brush on rolls. If desired, sprinkle with poppy or sesame seeds. Bake for 15 to 20 minutes or until golden brown. Remove from baking sheet and allow to cool on wire rack.
Source: ACH Food Companies, Inc.