Instructions-

Prepare the Dry Ingredients:

Sift the flour into a large bowl.
Add the sugar, salt, and yeast, placing the salt and yeast on opposite sides of the bowl.

Combine Wet Ingredients:

Add the melted butter, egg, warm milk, and warm water to the dry ingredients.
Mix well until a dough forms.

Knead the Dough:

Transfer the dough to a lightly floured surface.
Knead for about 10 minutes until the dough becomes smooth and less sticky.

First Proof:

Place the dough in an oiled bowl, cover it with a damp cloth, and let it prove for 1 hour or until doubled in size.

Shape the Rolls:

Once the dough has doubled in size, punch it down to release the air.
Divide the dough into 6 equal pieces.
Roll each piece into a smooth ball.

Second Proof:

Place the dough balls on a baking tray lined with parchment paper.
Cover them loosely with cling film and let them proof for another hour.

Prepare for Baking:

Preheat your oven to 200°C (390°F).
Whisk the second egg and brush the tops of the rolls.
Sprinkle with sesame seeds.

Bake:

Bake in the preheated oven for 20-25 minutes or until the rolls are golden brown and sound hollow when tapped on the bottom.

Tips:

Ensure your milk and water are warm but not hot to help the yeast activate properly.
You can substitute sesame seeds with poppy seeds or leave them plain.
These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days.