Warm milk to approximately 90–100 degrees F, place milk, water, eggs, and yeast in a bowl, and let the yeast bloom for approximately 10 minutes.
While the yeast is blooming in a separate bowl, mix the flour, sugar, butter, and salt.
Once the yeast is bloomed, mix it with the dry ingredients until you have a shaggy dough.
Knead for about 10–15 minutes. I use a bread machine, but you can use your dough hook on your standing mixer.
Once you have a smooth dough, form it into a ball and let it rise for 45 minutes.
Degas the dough, roll it back into a ball, and let it rise for another 30 minutes.
Divide the dough into 92 gram balls and let rise for another 45 minutes. (Pro Tip: If you don't have a proofing box, you can put a bit of avocado oil on the buns and then just cover with a tea towel. This will prevent sticking)
Preheat to 340 degrees F
After the buns have risen, make a basic milk wash (if you want a glossy shine on the buns, use egg) and brush the milk wash on the top of the buns. Place it in the oven for 25 minutes.
Buns are done when they reach an internal temperature of 200 degrees. Don't trust the color; use a thermometer.
