Ingredients:
• 1 cup milk
• 1 cup water
• 2 tablespoons butter
• 1 tablespoon white sugar
• 1/2 teaspoons salt
• 5 1/2 cups all-purpose flour
• 1 (.25 ounce) envelope active dry yeast (2 1/4 teaspoon)
• 1 egg yolk
• 1 tablespoon water
• Sesame seeds (optional)
Directions:
• Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan.
• Bring to a boil then remove from the heat and let stand until lukewarm.
• In a large bowl, stir together the flour and yeast.
• Pour in wet ingredients and stir until the dough starts to pull together.
• If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes.
• Place the dough in a greased bowl, turning to coat.
• Cover and let stand until doubled in size, about 1 hour
• Punch down the dough and divide into 12 portions.
• Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom.
• Place on a baking sheet lined with parchment paper.
• After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first.
• Set rolls aside until they double in size, about 20 minutes.
• Preheat oven to 400 degrees with rack in center.
• Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl.
• Brush onto the tops of the rolls.
• Sprinkle with sesame seeds.
• Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes.
• Transfer to a rack to cool completely.
