2 ¼ teaspoon active dry yeast (I like Red Start Yeast)
1 ¾ teaspoon salt
1 egg yolk whisked
You can also sprinkle on sesame seeds on top of glaze, for sandwiches I do not add them but I like the sesame seeds with burgers.
Heat the milk, water, honey and butter until the butter is melted. Check temperature and let cool to 120 degrees Fahrenheit. Carefully beat in the egg.
Mix 2 cups of flour, yeast and salt in a mixing bowl. Mix into milk mixture. Stir in the rest of the flower 1/2 cup at a time. Beat well after each addition.
When the dough pulls together (it will form a soft ball) turn it out onto a floured surface and knead until smooth and elastic. This should take about 5 minutes. I use a stand mixer and beat with the paddle attachment, then switch to the dough hook to knead. Add a little more flour while mixing, a little at a time until the dough is no longer sticky.
Divide the dough into 12-16 equal parts. You can use a scale to do this so all the buns will come out the same size. The dough in this recipe weighs approximately 2 pounds so if you want 12 then then they should all be about 2 3/4 ounces. If you want larger buns use 4 ounces of dough for each one.
Shape the dough into small balls , flatten slightly and place on a silicone mat covered baking sheet.
Cover loosely with plastic and allow to rise for 30-40 minutes. When the buns size has almost doubled, bake a 400 degrees Fahrenheit for 10-12 minutes.
If desired after buns have risen, brush tops with beaten egg yolk for a glaze and sprinkle with sesame seeds, poppy seeds or coarse salt before baking.