Heat the milk lukewarm and dissolve the yeast in about a third of it. Put the flour in a bowl and pour the yeast milk into a small hollow. Mix the milk with a little flour with a fork, so that a slightly viscous mass is formed in the hollow. Let stand for 10 minutes.
Mix the sugar and salt and add to the flour with the butter and the remaining milk. Let knead in the food processor for 5 minutes, no longer. The dough needs to be smooth and not too sticky. If in doubt, add a little milk or if it`s too sticky, add a little flour and knead again briefly until the dough is smooth. Cover and let rise for 30 minutes, the dough should have at least doubled.
Put the dough on a floured surface and knead the air out again with your hands. Divide the dough into 10 pieces of the same size as possible. Shape each into a ball and place on a parchment-lined baking sheet. Press two sides inwards a little so that the dough rises better. Cover with a cloth and let rise for another 30 minutes.
In the meantime, whisk the egg with the water and heat the oven to 200 degrees top and bottom heat. After the walking time, brush the rolls with the egg and, if necessary, sprinkle with sesame seeds.
Bake for 15-18 minutes and then cover with a cloth. Take out of the oven and let cool under the cloth for 15 minutes, this is important so that the rolls stay soft!
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