Mix the milk, half of the water and the sugar in a cup. Crumble in the yeast and carefully dissolve. Let stand for five minutes until a light foam forms.
Put the flour in a large mixing bowl, stir in the salt. Make a well, pour in the flakes of butter. Add the yeast mixture, eggs and the rest of the water and slowly beat with a fork with the flour until the mixture sticks to the fork. Then knead either with your hands or a hand mixer for about 8 minutes to form an elastic dough that no longer clings to the bowl. By the way, yeast dough is also great to prepare in the Thermomix.
Let the dough rise for one to two hours in a warm, draft-free place covered with a fresh tea towel until it has about doubled.
Then knead the dough again briefly, then divide it into eight equal-sized pieces of dough. Shape the pieces into balls and “round”. To do this, place a ball on a non-floured work surface and place your slightly rounded hand on it. Now turn the ball slightly in a circle until the surface is taut.
Place the dough pieces on a baking sheet lined with baking paper and let rise again covered for about an hour.
Preheat the oven to 200 degrees top / bottom heat.
Whisk the egg, water and milk together for the crust. Attention: Everything should be at room temperature! Brush the mixture onto the rolls. If you want, you can now also sprinkle sesame.
Bake the rolls for 15 to 20 minutes until they have the desired brown color. Remove the rolls and leave to cool on a wire rack.
Cut the rolls open shortly before topping and place them on the cut surface for a few seconds on the grill.