1. Stir together the milk, water, butter, sugar and salt in a saucepan. Bring to a boil then remove from heat and allow the mixture to cool to lukewarm.

2. Meanwhile, in a large bowl, whisk together the flour and yeast. Pour in the milk mixture and stir until the dough starts to come together, adding more water of the mixture looks dry or more flour if the mixture looks wet.

3. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes.

4. Place the dough in a greased bowl. Cover with a towel and wait until it has doubled in size, about 1 hour. Punch down the dough and divide into 6 even portions.

5. Make tight balls out of the dough by pulling the dough towards the bottom and gently stretching until a ball with a smooth top forms. Place seam-side down on a baking stone or metal baking sheet. 

6. Allow the rolls to sit for a minute. Flatten each dough ball with your hand or the back of a large spatula until it is about 3 to 4 inches wide. Cover the rolls with the towel again and set aside until they have just about doubled in size, about 20 minutes.

7. Meanwhile, preheat the oven to 400F. Whisk together the water and yolk to make the egg wash. Brush onto the tops of the rolls. Sprinkle with seeds. Bake for about 20 minutes or until golden brown on both the top and the bottom and when tapped, they sound hollow. Allow to cool, then slice.