To Make The Dough
1 1/4 cups whole milk
1cup heavy cream
1/4 cup warm water
1 pkg dry active yeast ( or 2 1/4 tsp jarred yeast)
1/4 cup sugar
5 cups flour
2 tsp salt
1 large egg, lightly beaten
Bring milk and cream to a bare simmer and remove from heat. Let cool until it reaches 105-115 degrees.
In stand mixer, stir together warm water and yeast, let sit 5 minutes.
Add milk mixture, sugar, flour and salt to yeast mixture and with paddle attachment, mix at low speed, just until flour is incorporated. Increase speed to medium and beat 6 minuutes. Dough will be sticky.
Place dough into a large oiled bowl( I use olive oil spray) and turn dough to coat with oil. Cover with a clean cotton (not terry cloth) dish towel and let rise in a warm spot until double in size, about 2 hours.
To Make The Buns
Butter two large baking pans. Punch dough down (Tori's favorite part), then roll out on a floured surface with flour coated rolling pin into a 14" circle (about 1/2" thick). Cut out as many rounds with a 3" cutter (I use a drinking glass), arranging buns on baking pans, 3" apart. Reroll scraps, then cut out more rounds.
Cover pans with lightly oiled plastic wrap and let rise 1 1/2 to 2 hours, until dough holds a finger mark when gently pressed.
Preheat oven to 375. Brush buns lightly with some of the egg. Bake buns untl golden brown on top and bottom and sound hollow when tapped, 20-25 minutes. Remove first pan from oven and repeat with second pan. Remove buns from baking pan and let cool on racks.
***you can also use a bread machine to make your dough. Place ingredients into machine, set to dough mode and turn machine on. From here follow recipe...blend until flour is just incorporated, using a spatula to scrape sides down. after machine takes its "dough rest break" (lasts about 2 minutes, depending on your machine) let machine beat dough for 6 minutes, turn off machine and proceed to next step in recipe.
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