First, prepare the starter to keep the rolls soft. Mix the water and milk and dissolve the yeast in it. Add 3/4 cup of flour (about 100 grams) from the total, cover with a damp cloth, and let it rise in the turned-off oven for a couple of hours.

After the time has passed, add the sugar, egg, and oil to the starter, and finally the salt, and mix with a spoon. Then add the rest of the flour and knead. You should get a smooth dough; if it sticks to your hands, sprinkle with a little flour. Let it rise for another 3 hours, covered.

Cut rolls about 1/2 inch thick and place them on a baking sheet, spaced apart. They need to rise for another hour and will stick together.

Bake in the oven at 350°F (180°C) for about 25 minutes until golden but not burnt. Let cool and drizzle with the glaze made by mixing the water with the powdered sugar.