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Combine ¾ cup of warm milk and ½ cup water in a mixing bowl. Add the yeast and let stand until it begins to foam, about 10 minutes.
Add the flour and salt and mix with a wooden spoon or a rubber spatula until it comes together into a shaggy ball.
Tip the dough out onto a work surface and knead for 10 minutes, or until the dough is smooth and no longer sticky. The dough will be very firm.
Transfer the dough to a clean mixing bowl and cover with plastic or a damp tea towel. Leave it in a warm spot to rise for 1 hour, or until roughly doubled in size.
Gently punch down the dough to deflate. Divide the dough into 8 equal pieces.
Roll each portion of dough into an oval about 3 ½ inches long and place on a parchment-lined baking sheet.
Cover the rolls with plastic or a damp tea towel. Set in a warm spot to proof for 1 hour, or until doubled in size.
Preheat the oven to 450 F.
Brush the tops of the rolls with the remaining 1 tablespoon milk. Score each roll lengthwise with a sharp knife.
Bake for 20 to 25 minutes until golden.
Serve warm or at room temperature with butter, jam, cheese, or cold cuts.