Prepare the Dough: In a large mixing bowl, combine the warm water and milk. This creates a perfect warm environment to activate the yeast.

Stir in the sugar and yeast. Add one large egg. Mix well until the sugar and yeast are completely dissolved.

Gradually add flour to the mixture while stirring continuously. Stop adding flour once you have a soft and slightly sticky dough.

Sprinkle salt over the dough and knead for 5-10 minutes until it becomes smooth and elastic. This kneading process develops the gluten in the flour, making the bread light and airy.

Let the dough rest in the bowl for 15 minutes to rise slightly, making it easier to incorporate the fats.

Incorporate Fats: Mix in the softened butter and vegetable oil. Knead the dough again until these fats are fully incorporated and the dough is smooth and no longer sticky.

Grease a clean bowl with a bit of vegetable oil, place the dough inside, and cover with a kitchen towel. Let it stand in a warm place for about 45 minutes or until it doubles in size.

Shape the Rolls: Once the dough has risen, punch it down gently to release air bubbles.

Divide the dough into 9 equal parts. Let them rest for 15 minutes.

Roll out each piece into a flatbread shape and make small decorative cuts on the surface if desired.

Final Rise and Prep for Baking: Arrange the shaped dough on a baking tray lined with parchment paper.

Let the dough rest for another 20 minutes to rise slightly.

Preheat your oven to 190°C (375°F).

Bake the Bread Rolls: Beat an egg and brush it over the surface of each dough piece to give a glossy finish after baking.

Generously sprinkle sesame seeds on top of each roll.

Bake in the preheated oven for about 25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.

Cool and Serve: Remove the bread rolls from the oven and let them cool on a wire rack for a few minutes before serving.