Whisk together dry ingredients in the bowl of a stand mixer with dough hook.
Combine egg, butter, and water, whisking to combine. Add wet ingredients to dry ingredients in stand mixer bowl and mix on low speed for 5 minutes or so, until it comes together in a smooth dough.
Turn out onto a very lightly floured board and knead a few minutes until smooth and elastic, approximately 3-5 minutes. Place dough into a lightly greased bowl, turning dough ball over to coat surface. Cover with a towel or plastic wrap and let rise until doubled in bulk, approximately 1 hour.
Turn dough out onto a lightly floured surface and divide into 8 equal pieces. Roll each piece into a 12" rope. Follow these instructions to make into knots: https://www.kingarthurflour.com/videos/baking-skills/how-to-shape-knots
Place knots on a parchment or silicone lined sheet tray. Cover and allow to rise again until doubled in size, approximately an hour.
Preheat oven to 425°. Brush tops of rolls with milk and sprinkle with seeds. Bake approximately 15 minutes until well browned and rolls feel light. Cool 30 minutes before slicing and eating.