1 cup milk
1 cup water
2 tablespoon sugar
2 tablespoons butter
1 1/2 teaspoon salt
5 1/4 cups all-purpose flour, divided ( I substituted 1 cup of all purpose flour with whole wheat flour)
2 1/4 teaspoons instant yeast
1 large egg yolk
1 tablespoon water
In a small saucepan, add milk, 1 cup water, sugar, butter and salt. Heat over low just until the butter melts - cool to lukewarm.
In a medium bowl, whisk together 3 cups flour with the yeast.
Pour the milk mixture into a large mixing bowl. Mix in the flour/yeast mixture, 1 cup at a time, until all 3 cups are in, beating until smooth. Stir in enough of the remaining flour to make stiff dough.
Scoop the dough onto a lightly floured surface. Knead until smooth and elastic (about 8-10 minutes), adding enough of the remaining flour to prevent the dough from sticking to your hands. Move dough into a large bowl lightly coated with cooking spray. Cover and let rise until doubled, about 60 minutes.
Uncover and punch down the dough. Evenly divide into 12-16 pieces, depending on how large you want the buns to be. Form each piece into a tight ball and place about 2" apart on a parchment lined baking sheet - you may need to use 2 sheets depending on the size. Slightly flatten each ball. Cover and let rise until doubled - another 30 to 45 minutes.
Preheat oven to 400.
In a small bowl, whisk together egg yolk and water. Gently brush egg wash over each bun.
Bake about 20-25 minutes, until golden and they sound hollow when tapped on the bottom. Transfer to a wire rack and cool completely.
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