Put the flour and salt in a mixing bowl and mix.
Put the milk and water in a small saucepan and warm to lukewarm. Then add the yeast and stir until it has dissolved.
Put the yeast milk and softened butter in the bowl with the flour and stir everything until the dough is smooth. Stir well with a food processor with a dough hook.
Cover the bowl with a cloth and let rise in a warm, draft-free place for about 45 minutes.
Form 12 rolls out of the dough and place on a baking sheet lined with baking paper and cover with a cloth and let rise for another 30 minutes.
In the meantime, preheat the oven, top and bottom heat, 200 degrees.
Whisk the egg yolk with the milk and brush the rolls with it, then sprinkle with poppy seeds or sunflower seeds and bake for 20 minutes.
Variant 8: Macadamia Rolls, instead of poppy seeds and sunflower seeds, you can chop 200 grams of macadamia nuts (salted) and mix in 2/3 of the nuts after the dough is dough for 30 minutes and then let the dough rise for another 15 minutes. Before baking, brush the rolls and sprinkle with the remaining chopped nuts. - I also baked this a while ago, it tastes great.