Https://youtu.be/L6e1-gf8ltY
Whisk all dry ingredients in a bowl until combined.
Combine milk, water, and butter chunks, then heat until warm (warm enough to activate the yeast).
Pour heated mixture into the center of the dry mixture. Using a silicone spatula, wooden spoon, or our hand, mix until they come together forming a ball.
Transfer the dough onto a lightly floured surface. Knead until it becomes smooth, elastic, and not sticky (10-15 minutes). Flour our hands and sprinkle little flour onto the dough if it is too sticky and difficult to knead. The more we knead, the less sticky it will become.
Round up the dough and place it in a greased medium bowl. Cover with a damp towel and let it rest in a warm area until doubled in size (about an hour).
Knead the dough for another minute. Release all of the air inside.
Portion out the dough and place them in a greased pan. I did 10g for each mini roll. Cover and let them relax for another 15 minutes.
Brush the top with egg wash. Sprinkle some sesame seeds (optional). Bake at 350F or 180C for 20-25 minutes.
