Mix together water, milk, butter, salt, sugar and yeast in a mixing bowl. Add in the whole wheat flour and 2 cups of the all purpose flour. Mix together until a thick batter is formed. Insert the dough hook and add in the rest of the flour until the dough clings to the dough hook.

Knead dough on medium speed for 5 minutes. If you choose to mix by hand, add as much flour as possible with a wooden spoon, then knead the remaining flour. Continue kneading for 7-8 minutes with your hands until tiger bread dough is smooth and elastic.

Move to a lightly oiled bowl, flipping once to coat dough. Cover the bowl with cling film and set aside to rise in a warm place. Allow dough to rise until doubled in volume, about an hour. 

Put the dough onto a lightly floured surface, then divide into 8 equal-sized portions. Roll each piece into a ball and set on a parchment lined baking sheet. Cover the baking sheet with a damp towel and set aside to rise for another 30 minutes.

While the rolls rise, prepare the toppings. Preheat the oven to 400 °F. Using a small bowl, add the oil to the warm water and add in the dry ingredients. Whisk together until fully combined, and set aside for about 20 minutes, until the topping is bubbly. 

Brush the topping onto the rolls, spreading generously. Allow them to rise another 20 minutes. Then place into the oven and bake until golden brown, 20-25 minutes. Cool on a wire rack at room temperature.