Place the flours in a large bowl (or the bowl of a stand mixeand add the salt on one side of the bowl and the yeast on the other.
Add the butter and then add half the egg. Keep the rest for egg wash before baking.
Add the milk and water and mix until the dough forms a ball. You may not need all of the water so add it bit by bit.
Knead the dough for ten minutes until it is smooth and elastic (either by hand or using a stand mixer for about 8 minutes).
Place the dough in a bowl covered in clingfilm to prove for an hour until doubled in size.
When the dough has risen, take it out of the bowl, add the crushed chilli and knead lightly to mix it through.
Form it into a ball and then tear into 6 pieces.
Form each piece into a ball and place on a lightly oiled baking sheet or tray to rise again, for about an hour, until it has doubled again.
Preheat the oven to 200 degrees.
Brush the rolls with the leftover egg.
Bake for 15 to 20 minutes until golden brown. Tap the bottom of the rolls to check if they are baked through. It should sound hollow if they are done.