In a small saucepan, combine milk and water and heat to 110 degrees. Pour the warmed milk mixture into a small bowl.

Add yeast and 1 tablespoon of the sugar. Whisk to dissolve the yeast and sugar and let sit for 5 minutes. It should become frothy.

In a large bowl, whisk together the flour, remaining sugar, and salt.

Cut the cold butter into the flour with a pastry cutter or fork until the butter is pea sized.

Stir in the yeast mixture and egg until a wet dough forms.

Wrap the dough in plastic and refrigerate for 30-45 minutes. (The dough will be soft and sticky - this is normal)

Unwrap the dough and place on a floured surface.

Roll the dough out into a circle ½ inch thick. Fold the dough in half to form a semicircle.

Fold the semi-circle in half.

Roll the dough out again into a rough circle ½ inch thick.

For a second time, fold the dough into a semicircle and then in half again. 

Wrap the dough in plastic and refrigerate for another 30-45 minutes.

Unwrap the dough and place on a floured surface. Roll the dough out into a large circle ¼ inch thick, or slightly thinner.

Cut the circle into 18 thin triangles, as you would cut a pizza.

Roll each triangle from the widest end to the thinnest point.

Place the rolls on a baking sheet lined with parchment paper or a silicone baking mat.

Cover loosely with a clean kitchen towel and set aside in a warm place to rise for 1 hour.

While the rolls are rising, preheat the oven to 400 degrees.

Bake the rolls at 400°F for 10 minutes, or until golden brown.

Cool slightly and serve warm.