Heat together to 105 the milk, water, fat, honey and salt.
Add the instant yeast, stir and let sit for about 5 minutes until it gets foamy
Put liquid in the bowl of an electric mixer.
Add 2 cups of flour and mix until smooth
Add 3 more cups of flour.
Let mixer knead for 7 minutes. If the dough is not pulling away from the sides of the bowl you can add a bit more flour, a tablespoon at a time.
Cover bowl tightly and let dough rise 10-15 minutes.
Roll out dough to 1/2 inch thickness. For round buns, but with a wide-mouth mason jar ring or cookie/biscuit cutter of your choice
Place on a baking sheet lined with parchment paper. Cover with a towel and let rise 30 minutes
Brush with egg wash if desired for a nice finish.
Bake at 375 for 12-15 minutes until golden brown
Cool. These rolls freeze beautifully!
