You can knead using a machine as well. Whisk together the dry ingredients in a medium bowl. Add the milk and water and mix by hand or dough whisk until just combined. Add the soft butter and knead it in by hand.

Knead the dough by hand (using pressing, stretching, and folding constantly) or mixer for about five minutes, until smooth and elastic. The dough will be a bit sticky but don't add more flour unless you fell the dough really needs it.

Let the dough rise until doubled in volume. This can take from 45 minutes to 2 hours, depending on your room temp.

Turn the dough out onto your unfloured work surface and form it into a 1/2 inch thick round disk. Cut the dough into 6 wedges with a bench scraper. Roll each piece of dough into a cone, from long side to long side, pinching the seam. Let the dough cones, covered, for 10 minutes.

With your hands, press each into a triangle. Then, using a rolling pin, shape each into a very long, thin triangle, like for croissants. If brushing with melted fresh coriander-garlic butter, do it now. Then place a 10 gram butter stick on the wide end and roll up the dough and form it into a crescent. Place it on a parchment lined baking sheet.

Repeat with the rest of the dough. Cover loosely and allow to rise until puffy, about 45 minutes to an hour, in a warm spot.

Heat your oven to 200C (400F). When ready to bake, spray the shaped rolls with water until they are shiny. Sprinkle each with a pinch or so of flaked sea salt. Bake for 15 to 18 minutes, until lightly golden on top and crispy and browned on the bottom.

Transfer to a wire rack. Serve warm from the oven or within two hours. You can rewarm leftovers the same day to refresh them. Wrap and freeze additional leftovers for reheating in the oven the next day.