Heat milk and water together to lukewarm temperature. I microwave it for 1 minute. Add butter and keep aside for it to melt.
In a mixing bowl, add 3 cups flour, instant dry yeast, sugar, salt and whisk to mix.
Pour the lukewarm melted milk-butter mixture and mix well with a spatula to make a dough. It will be very sticky.
Add the remaining 1/2 cup flour little by little sprinkling over the dough while working with your hand.
Punch the dough with your fist and it will spread. Fold it to the center and again punch it. Follow this method and keep working the dough for 6-7 min.
The dough will actually spring back to your touch at this stage and it will be firm yet pliant and soft.
Grease a bowl with oil and place the dough in it. Coat your palm with oil and apply all over the dough’s surface.
Close the bowl with a damp cloth and let it rest for 1 to 1-1/2 hrs for the dough to double up in size.
After the resting time punch the dough to let the air out. Pat the dough by your hands on a work surface greased with flour.
Cut into squares and work each square into a roll tucking the edges under the surface.
Place these shaped rolls in a greased square baking tray and let it again rest for 30 to 45 min in a warm place.
Pre heat the oven to 180 Deg C.
Brush milk over the rolls and sprinkle white sesame seeds over them (optional) before slipping them into the oven and bake for 20-25 min.
You can also turn the grill mode on for 4-5 mins after baking is complete to an even browning of top of the rolls.
Take the pan out of the oven and immediately run a cube of butter over the hot rolls to give a good glaze on top.
Homemade dinner rolls are ready. Serve warm with a glass of milk or gravy or soups.