Mix milk, water, sugar, and yeast in a bowl. Leave for 10 minutes to activate the yeast.

In a separate bowl, mix flour and salt. Add the milk-yeast mixture. Knead the dough by hand for 5 minutes or with a mixer for 2-3 minutes.

Add the oil to the dough and knead for an additional 7 minutes by hand or 4-5 minutes with a mixer.

Transfer the dough to a large bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.

Divide the dough into 8 equal parts and shape into balls. Place the balls on a high-sided baking sheet lined with parchment paper, leaving 2-3 cm of space between them. Brush with egg white and sprinkle with sesame seeds.

Cover the baking sheet with plastic wrap and let the rolls rise for 40-50 minutes.

Preheat the oven to 190°C (375°F). Place a pan or another baking sheet with water on the lower rack of the oven. Bake the rolls for 15-20 minutes, until golden brown.

The rolls can be used immediately or frozen. They can be stored in the freezer for up to 3 months.

Recipe and photos were made for Striped Apron magazine, Fall 2020.