Heat together milk, water and butter.

When the butter is melt, remove from flame and let it come to warm temperature.

In a bowl mix together flour, instant yeast, sugar and salt.

Add the warm milk mixture and knead to form a soft dough.

Transfer the dough to counter and knead for 10 minutes until the dough is smooth, soft and elastic. It should pass the window pane test.

Oil a bowl, place the dough inside and rotate to coat it evenly with oil.

Cover with cling wrap and set aside for 60- 90 minutes, or until double.

Remove the dough, press to release air.

Divide the dough into 8 equal portions.

Keep the remaining portions under cover while working on a roll.

Roll one portion of the dough into a thin oblong shape.

Apply butter evenly on the disc.

Keeping one side intact, cut the oval shape into thin stripes.

All the stripes must be joined at the top.

Now start rolling from the intact part.

Once you have made a log out of it, roll it into a coil and tuck the ends.

Place the rolls on a buttered tray leaving 2cm in between.

Cover with a towel and set aside for 10-15 minutes.

Brush the rolls with milk and sprinkle sesame seeds on top.

By the time, preheat oven to 225°C.

Bake the rolls for 20-30 minutes or until the top is golden.

Remove from oven and brush the top of the rolls with the remaining butter garlic mint mixture when they are still hot.

Serve the rolls hot or warm.