• In the bowl of your stand mixer combine flour, yeast, salt and sugar.
• In a measuring cup or microwave safe bowl combine cold milk and water, microwave for 30-45 seconds to warm them a bit.
• Add cold butter, this will reduce the mixture temperature a bit, then beat in one egg.
• Turn the mixer on and slowly pour the wet ingredients over the flour mixture and knead until you have a consistent and elastic dough that leaves the sides of the mixing bowl but still sticks to the bottom.
• Turn the dough into a clean working surface and knead with hands for a couple of minutes, If the dough is too sticky lightly dust your surface with flour.
• Lightly grease a large bowl with oil then place the dough in, cover and let it rise for 1 hour or until doubled in size.
• Punch the dough to deflate and divide into 12 equal balls about 70g each.
• Cover the balls with plastic wrap lightly brushed with oil.
• Line two large sheet pans with parchment paper and set aside.

Shaping Kaiser rolls:

• Take one ball of dough, keeping the rest covered, and roll into a long rope about 14-inch long.
• Tie the rope into a knot with about an inch open loop.
• Take the bottom tail up and over and tuck it into the center of the loop.
• Pull the other tail and wrap it under the loop pinching the ends together to seal under the bun.
• Place on the parchment lined sheet pinched side down. Repeat until you are done with all the rolls.
• Cover loosely with plastic wrap brushed with a little oil and let them rise for another hour.

Baking:

• Preheat oven to 350F.
• Beat the remaining egg with a tablespoon of water.
• Brush rolls with egg wash and sprinkle with some sesame seeds or poppy seeds or both.
• Bake in the center of your oven for 30-35 minutes until golden brown.
• Cool on a wire rack before serving.