Activate the yeast: combine warm milk, warm water, and sugar in a bowl. Sprinkle the active dry yeast over the top. Let sit 5–10 minutes until foamy.

Mix the dough: in a large bowl, whisk together flour and salt. Add the foamy yeast mixture, egg, and softened butter. Stir until a shaggy dough forms.

Knead: turn onto a lightly floured surface and knead for 8–10 minutes until smooth and slightly tacky. Alternatively, use a stand mixer with the dough hook for 6–8 minutes.

First rise: shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic or a damp towel, and let rise in a warm place until doubled—about 1 hour.

Prepare filling: cut cream cheese into roughly 1–2 tablespoon chunks. If using chocolate, slightly firm chunks hold their shape better during shaping.

Shape balls: punch down the risen dough and divide into 18–20 equal pieces (golf-ball sized). Flatten each piece, place one chunk of cream cheese or chocolate in the center, and seal into a smooth ball.

Arrange for second rise: place the balls seam-side down in a greased 9×13-inch pan close together to form the 'hive.' Cover and let rise for 25–35 minutes until puffy.

Preheat the oven to 350°F (175°C).

Egg wash and seeds: whisk 1 egg with 1 Tbsp milk. Brush the risen dough gently with the egg wash and sprinkle sesame and black seeds.

Bake: bake for 18–22 minutes until the tops are deep golden. Rotate the pan halfway if your oven runs hot.

Make syrup while baking: combine 1 cup sugar and 1 cup water in a small saucepan. Bring to a boil, then simmer for 5–7 minutes until slightly thickened. Remove from heat and stir in 1 Tbsp honey and a pinch of saffron, keeping it warm.

Glaze: as soon as the bread comes out of the oven, spoon or brush the warm syrup over the hot rolls so it soaks in. Let cool slightly before serving.