Place the flour, milk, sugar, oil and yeast in the bowl of a food processor fitted with a dough hook and knead for 5 minutes. Stop the machine and let the dough rise and rest for another 5 minutes. Repeat, kneading for 5 minutes then resting for 5 minutes. Add the salt and knead one last time for 5 minutes. Transfer the dough to a lightly oiled work surface and let rest for 5 minutes before portioning the dough into 20. Roll each portion of dough into a smooth ball, then place the rolls on a greased baking tray. Brush the tops with a little olive oil and sprinkle half with sesame seeds and half with poppy seeds. Leave to rise at room temperature until doubled in size. Preheat the oven to 240C/gas mark 9. Place a few ice cubes in a roasting tin or deep tray. Quickly transfer the rolls on their baking tray to the oven, then place the ice cube tray in the bottom of the hot oven before closing the door. Bake for 5 minutes, or until the rolls are golden brown. Allow to cool on a wire rack.