1 cup milk
1 cup water, divided
2 T butter
1T sugar
1 1/2 t salt
5 1/2 cups flour
2 1/4 t yeast
1 egg yolk
1T water
sesame seeds (optional)
Combine milk, 1/2 cup water, butter, sugar and salt. Bring to just to a boil. Remove from heat and leave to cool to lukewarm.
Proof yeast by combining remaining 1/2 cup of hot water with yeast and leave 10 minutes in a warm place.
In a large bowl mix flour, proofed yeast, and cooled liquids. Knead 8-10 minutes or until dough cleans the sides of the bowl (in a stand mixer under the dough hook.) Cover and let stand until double in bulk (about 1- 1 1/2 hours.)
Punch down dough and divide into 12 equal portions (slightly larger than a golf ball.) Make tight balls by pulling the dough tightly around and pinching it at the bottom. Place on greased baking sheet and let rest for a minute. Grease palms and flatten each ball until 3-4 inches wide. Rise until double in bulk.
Preheat oven to 400. Mix together egg yolk and tablespoon of water. Brush onto tops of rolls. If using sesame seeds sprinkle on top now.
Bake for 10 minutes, rotate racks if necessary and bake an additional 5-10 minutes or until nicely browned.
