In a saucepan, heat up the water, milk, butter and sugar. Heat until the butter has melted and then place in a bowl of a stand mixer. Allow to cool to a temperature between 105°F and 110°F.
Add the active dry yeast and let sit for 5 minutes.
Add the bread flour and mix until combined. Set the mixer to medium (or knead by hand) for 5 minutes.
In a greased bowl, place the dough and cover. Allow it to rest for at least one hour or until it doubles in size.
Preheat an oven to 350°F. Prepare a baking sheet by placing parchment paper down, spraying with non-stick spray, and sprinkling cornmeal.
Divide the dough into 12 portions (about 100 grams each). Shape into round balls and place on the baking sheet. Cover with plastic wrap and let rest for 30 minutes.
In a small bowl whisk an egg and 2 tablespoons of water. Remove the plastic wrap from the baking sheet and brush each of the buns with the egg wash.
Sprinkle each bun with sesame seeds. Place in the oven and bake for 18 to 22 minutes or until golden brown.
