Put the flour into the bowl of a stand mixer and make a well in the centre. Put the sugar and yeast in the centre and add the salt at the side.

** If you are using instant yeast, bloom the yeast in a small amount of water to activate before using.

Mix the milk and water together and pour into the bowl with the flour. Using a dough whisk or your hands, mix to combine the ingredients together. Cover the bowl with plastic wrap and let rest for 15 minutes.

Attach the dough hook to the mixer and knead the dough on low speed for 4 minutes. Stop the mixer and push the cubes of butter into the dough. Turn the mixer to medium speed and knead for a further 6 minutes.

Remove the dough from the bowl and round up into a ball. Place the dough into a clean bowl and cover with plastic wrap. Proof the dough for 1 hour, turning the dough after 30 minutes. To turn the dough, scoop one side of the dough up from the edge of the bowl and let it drop down over the opposite side. Rotate the bowl 90 degrees and turn the dough using the same process. Repeat two more times so that all 4 sides of the dough have had turns.

After the proofing time, weigh the dough and divide into 8 equal pieces or 16 pieces for small rolls. Cover the rolls with a clean kitchen towel and let rest for 15 minutes.

After the rest time, flatten each piece of dough. Fold the two opposite sides to meet in the middle, then fold the other sides to meet in the middle, pinching the middle together to create a seam. Using the palm of your hand and your fingertips, gently roll the balls on the countertop in a fast circular motion to form a smooth, round shape. Place the rolls onto a tray lined with parchment paper. Cover the tray with a plastic bag and proof for 60-90 minutes, until the dough has doubled in size.

Preheat the oven to 482F (250C). Lightly brush the top of each roll with egg wash and top with sesame seeds.

Bake the rolls for 15 minutes until golden brown, then set aside on a wire rack to cool.

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