Soft and fluffy homemade buns

Cook Time: 30 minutes
Total Time: 2 hours 20 minutes
Servings: Makes 1 large loaf or 2 smaller loaves
Ingredients
Warm Water: 250 ml (1 cup)
Warm Milk: 250 ml (1 cup)
Sugar: 1 tablespoon
Salt: 1 teaspoon
Dry Yeast: 7 grams (about 2¼ teaspoons)
Butter: 50 grams (softened)
Wheat Flour: 750-800 grams (6-6½ cups, sifted)
Sunflower Oil: For greasing
Directions
Activate the Yeast
In a large bowl, combine the warm water, warm milk, sugar, and yeast. Stir gently and let sit for 5-10 minutes until frothy.
Mix the Dough
Add the softened butter, salt, and 750 grams of sifted flour to the yeast mixture. Mix with a wooden spoon or a dough hook attachment on a stand mixer until a soft dough forms. Gradually add more flour (up to 800 grams total) if the dough is too sticky.
Knead the Dough
Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
First Rise
Lightly grease a large bowl with sunflower oil and place the dough inside. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
Shape the Dough
Punch down the risen dough and divide it into two equal parts if making smaller loaves. Shape each portion into a loaf and place in greased bread pans or shape them free-form on a baking sheet.
Second Rise
Cover the loaves with a towel and let rise for 30 minutes, or until slightly puffed.
Bake the Bread
Preheat your oven to 180°C (350°F).
Bake the bread for 25-30 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
Cool and Serve
Remove the bread from the oven and let it cool in the pans for 10 minutes before transferring to a wire rack to cool completely.