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In a bowl, combine the milk, water, sugar, salt, yeast, butter, and flour. Mix in standmixer for 6-8 minutes until a smooth dough forms. Shape it all into a ball, then cover and let it rest for 30 minutes. After 30 minutes, shape the rolls. Divide the dough into 50-75g pieces, and place the rounds onto a parchment-lined baking sheet and cover with plastic wrap. Rest for 45 mins, then fill with bulgogi filling and cheeses.
Combine onion and peppers in pan, saute until soft, then add in the beef. season with soy sauce, sugar, add in the minced garlic, black pepper, sesame oil, and salt. Adjust to taste, it should be a bit saltier because the cheese and bread will be like a blank canvas.
Brush on egg wash before baking, and bake at 375 for 18-20 mins or until golden brown.