Combine the yeast sugar and warm water in a small bowl and stir to dissolve. Let stand for ten minutes
In a heavy-duty electric mixer, combine the buttermilk, sugar, melted butter, egg, salt, dill, and Parmesan cheese. Stir in 1 ½ c of flour and beat hard for two minutes, or until the mixture is smooth and creamy. Add flour half cup at a time with wooden spoon until a soft dough that just clears the sides of the bowl is formed. Add more flour if needed.
Turn the dough out onto a lightly floured surface and knead until soft smooth and elastic. Dust with flour only a little at a time. Place in greased bowl Let rise at room temperature until double in bulk.
Shape into favorite roll and place on parchment paper until a full rise of about thirty minutes.
Bake in a preheated 375-degree oven. Gently Brush each roll with an egg glaze and cover with seeds if you wish. Bake for fifteen to eighteen minutes or until golden brown. Brush with melted butter when done.