Within the bowl of a stand mixer, whisk collectively 2 cups (254 grams) flour, sugar, 1 tablespoon (9 grams) salt, and yeast by hand.
In a medium saucepan, warmth milk, 1⁄2 cup (120 grams) water, and butter over medium warmth till an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add scorching milk combination to flour combination; utilizing the paddle attachment, beat at medium velocity till mixed. Add 1 egg (50 grams), beating till mixed. With mixer on low velocity, steadily add 2 cups (254 grams) flour, beating simply till a shaggy dough comes collectively and stopping to scrape sides of bowl.
Change to the dough hook attachment. Beat at low velocity till a tender, easy, considerably sticky dough types, 20 to 23 minutes; add as much as remaining 1⁄4 cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is just too sticky. End up dough onto a frivolously floured floor, and form right into a easy spherical.
Calmly oil a big bowl. Place dough in bowl, turning to grease high. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension, 40 minutes to 1 hour.
Spray a 12-cup muffin pan with baking spray with flour.
Punch down dough, and let stand for five minutes. On a frivolously floured floor, roll dough into an 18×12-inch rectangle, one lengthy facet going through you.
In a small bowl, stir collectively inexperienced onion, sesame oil, garlic, and remaining 1⁄4 teaspoon salt.
Utilizing a pastry brush, brush melted butter onto dough. Sprinkle inexperienced onion combination evenly onto backside half of dough, leaving a 1⁄2-inch border alongside backside lengthy facet. Fold high half down, frivolously urgent to stick. Trim 1⁄8 to 1⁄4 inch off quick sides of dough; minimize crosswise into 12 strips (about 1½ inches vast every).
Leaving 1⁄2 inch intact at folded finish, minimize 1 dough strip into 3 strands. Loosely braid strands, pinching finish to stick. Fastidiously tuck free finish of braid underneath to create a knot. Place in a ready muffin cup. Repeat with remaining dough strips. Cowl and let rise in a heat, draft-free place (75°F/24°C) till puffed, 30 to 45 minutes.
Preheat oven to 375°F (190°C).
In one other small bowl, whisk collectively remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water. Utilizing a pastry brush, gently brush egg wash onto rolls; sprinkle with sesame seeds.
Bake till golden brown and an instant-read thermometer inserted in heart registers not less than 190°F (88°C), about 20 minutes. Let cool in pan on a wire rack for 10 minutes. Serve heat. Retailer in an hermetic container for as much as 3 days.
