Step 1

In a small saucepan set over medium low heat, warm the milk, water and butter until butter is melted. Set aside to cool slightly to 120-130° F.

Step 2

In the bowl of a stand mixer fitted with a dough hook, combine 2 cups of the flour, yeast, sugar and salt. Add the warm milk mixture, followed by the eggs and mix until combined.

Step 3

With the mixer on medium low speed, continue to add more flour ¼ cup at a time until the dough clears most of the bowl but is still sticky to the touch. Continue to knead dough on medium speed until smooth and elastic, a few minutes more.

Step 4

Place dough in a greased bowl and cover with plastic wrap. Let rise in a warm place until doubled, about 1 hour.

Step 5

Gently punch down dough and knead a few times. Cover with plastic wrap to keep from drying out and let rest for about 10 minutes.

Step 6

Divide the dough into 10 equal pieces and roll into an oblong roll 4 ½ inches long. Place on a sheet pan lined with parchment paper. Let rise until doubled again, about 30 minutes. Meanwhile, preheat oven to 400° F.

Step 7

Brush rolls with egg wash and sprinkle with poppy seeds, if desired. Let bake until golden, about 10-12 minutes.

Step 8

Buns are best the day they are baked but will keep in an airtight container at room temperature for up to 3 days.