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Ingredients
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Dough
Finish
Method
Dough
Activate yeast and combine wet ingredients
Pour the warm milk (about 105–115°F / 40–46°C) and warm water into a measuring cup or bowl. Stir in the sugar until mostly dissolved. Sprinkle the instant yeast over the liquid and let sit 5 minutes until it becomes foamy. In a small bowl, lightly beat the 2 eggs; set aside.
Mix dry ingredients
In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine the flour and salt. Whisk briefly to distribute the salt evenly.
Form the dough
Start the mixer on low speed and slowly add the foamy yeast mixture and beaten eggs to the flour. Mix until a shaggy dough forms. Add the softened butter in tablespoons, mixing after each addition until incorporated. Increase speed to medium and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If kneading by hand, turn the dough onto a lightly floured surface and knead 10–12 minutes until smooth and elastic; add a teaspoon of flour at a time only if the dough is unmanageably sticky.
First rise
Lightly oil a large bowl and place the dough inside, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for 60–75 minutes, or until doubled in size.
Shaping and Baking
Divide and shape
Gently deflate the risen dough and transfer to a lightly floured surface. Divide the dough into 12 equal portions (about 65–70 g / 2.3 oz each). Shape each portion into a smooth round by pulling the edges underneath and pinching the seam on the bottom to create surface tension on top.
Second rise
Arrange the shaped buns on a baking sheet lined with parchment, spacing them 1–2 inches apart for individual buns or closer if you want pull-apart buns. Cover loosely with plastic wrap or a lightly oiled piece of plastic and let rise for 30–40 minutes, until puffy and nearly doubled.
Bake
Bake the buns in the preheated oven for 15–18 minutes, rotating the pan halfway through if your oven browns unevenly, until the tops are deep golden brown and the internal temperature reads 190–195°F (88–90°C).