In a large bowl, dissolve the sugar and yeast in the lukewarm water. Add the milk, oil, salt and a little more than half of the flour. Knead with the dough hook of the hand mixer for about 2 minutes.
Now gradually add the remaining flour and knead until the dough separates from the edge of the bowl. Place the dough on a floured work surface and knead with your hands until it is elastic.
Put the dough in an oil-coated bowl and roll it around to coat it with oil. Cover the bowl with a damp cloth and let the dough rise to double size for about 1 hour.
After rising for the first time, place the dough on a lightly oiled work surface. Divide into 18 equal pieces. To do this, first divide the dough into three equal parts, then cut these thirds in half, then divide these halves into thirds again.
Roll each piece into a ball and shape the balls into cylinders approx. 11 cm long. Knock the cylinders flat a little so that they aren`t too high after baking.
If you want the buns to be soft on the sides, place the dough pieces about 1.5 cm apart on a greased tray so that they grow together during the second rising. For crispier buns, increase the distance to approx. 7 cm. Now cover the dough pieces with a cloth and let rise a second time for about 45 minutes.
Preheat the oven to 200 ° C (top / bottom heat) 15 minutes before baking. Mix 1 egg with 1 tablespoon of cold water. Just before the buns are put in the oven, brush with the egg-water mixture and, if necessary, sprinkle with the seeds or salt.
Bake the buns for 20 minutes, then take them out of the oven and let them cool on a wire rack. This is important so that the buns don`t get soft.
You can also use the dough to make hamburger buns. Then divide the dough into 18 equal parts, shape into balls, pat a little flat with your hand, place on a greased baking sheet and let rise a second time, also about 45 minutes. Then proceed as indicated in the recipe.
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