Combine flour, sugar, salt, and instant yeast in the bowl if the stand up mixing bowl and whisk it together.
Heat up milk, water, and butter in the small sauce pot over medium heat until it reaches 110°-120°. Take off heat once temperature is reached.
Fit the dough hook attachment to the mixer and start mixing on stir. Slowly pour in the warm milk mixture into the bowl and then add the egg.
Keep slowly mixing until the dough comes together completely. Stop and scrape the dough hook and the sides when needed.
Sprinkle a large mixing bowl lightly with flour and transfer the dough into it. Cover it with plastic wrap and a clean towel and place into the warm place to raise for about an hour. Note: good temperature for the dough to rise is around 78° degrees. That is warmer than I like to keep my house so I usually find or create a warm place. I turn on the oven and place the bowl with the dough near it, that way it stays in the warmer ambient temperature.
Prepare the rolls:
Grease three 8 or 9 inch round baking pans. (Either size pan should work.)
Take out the dough and roll it in a long roll, about 3 inches thick. Cut it in about even 18 pieces.
Cut the cheese block into 18 cubes.
Gently press each dough piece into a circle and place the cheese cube in the center of the dough circle. Bring the edges together and seal it up. Place the roll in a greased baking pan, seam down. Repeat with the remaining dough and cheese.
Cover the baking pans with rolls with a clean paper towel and let them rise for about 45 minutes in a warm place.
Preheat the oven to 375°.
Whisk the egg white in a small bowl and brush the rolls with egg white and sprinkle with some coarse salt.
Bake rolls at 375° for 18-20 minutes, until golden brown.