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Warm milk and sugar together until they’re about 105 to 110°F (41 to 44°C) in the bottom of a large mixing bowl.
Add yeast to milk-sugar mixture and let stand for 5 to 7 minutes until it becomes slightly foamy.
Stir in butter, then ¾ of flour, the salt, then remaining flour.
Mix the dough until it forms a slightly sticky dough that balls together.
Knead the dough until smooth and elastic, about 10 minutes by hand or 5 minutes with a machine.
Butter or oil your mixing bowl, return dough to bowl, cover with plastic wrap and let rise for 1 hour.
Butter an 8×8-inch baking pan and let dough fall out onto a floured counter.
Divide dough into 16 pieces and form each into a round, arranging them seam side-down in the prepared pan.
Cover loosely with plastic wrap and let rise for another hour.
Preheat oven to 375°F (190°C).
Prepare pretzel wash by boiling water and stirring in baking soda or mixing lye into water.
Brush tops and creases between rolls with the pretzel wash.
Brush the rolls with egg wash and sprinkle with sesame seeds or coarse salt.
Make slashes in the top of each roll.
Bake for 20 to 25 minutes until brown on top.