Step 1

In a large bowl, using an electric mixer fitted with a hook attachment, add the bread flour, salt, yeast, water, milk, and honey and knead on low speed until it comes together about 3-4 minutes.

Step 2

Gradually add the butter and knead on low until it is completely incorporated. You may notice that the dough starts to kind of separate, but this is nothing to worry about. I will come together once the butter is incorporated.

Step 3

Once all of the butter is incorporated, increase the speed to medium-high and knead for about 8-10 minutes until the dough is smooth and soft, feels like clay, and passes the windowpane test. It's a satiny and soft dough that is stiff and holds its shape. If you find that you need to knead a few minutes longer to pass the windowpane test, give the dough a short break for a few minutes to avoid overheating the dough. Otherwise, the yeast could cripple.

Step 4

Lightly spray a straight-sided container with oil, roll the dough into a ball, and place the dough in the container. Turn the dough a few times until it is lightly covered with oil on all sides. Cover and let rest at room temperature for 10-20 minutes until it has grown by about 10-20%. Then put it in the refrigerator and let rest overnight, about 8-12 hours. It will at least double in this time.

Step 5

Take the dough out of the refrigerator and let it rest at room temperature for about 45-60 minutes.

Step 6

Remove the dough from the container, roughly shape it into a square and divide into 8 equal pieces.

Step 7

Take one piece of dough, roll it into a ball, and deflate it while you roll it up. Then stretch up the dough on the side farthest away from you and fold over the center. Then rotate the dough by about 45°, stretch the dough farthest away from you and fold it over the previous fold and over the center. Repeat this 6-8 times. You will notice that the dough builds up tension and becomes firmer with every fold. The goal is to have a round ball with all the seams on one side.

Step 8

Then place the dough ball seam side down, gently cup it with one hand, and form a C-shape with your hand. Move the dough with your hand in a circular motion and gently press it against the work surface to build tension, stretch the surface of the dough, and close the seams at the bottom. Do this gently without tearing the surface of the dough, and don't overwork the dough. If necessary, seal the seams with your fingers by pinching the dough.

Step 9

Cover the balls of dough with a slightly damp paper towel, and let rest for about 30 minutes until they have risen by about 50%.

Step 10

In the meantime, line a baking sheet with parchment paper and set aside. Also, preheat the oven to 400°F (204°C).

Step 11

To prepare the alkaline solution, add the water and baking soda to a large pot and bring to a rolling boil over high heat.

Step 12

Boil the buns in the baking soda solution for 30 seconds on each side. Don't crowd the pot and work in batches. Remove the buns from the water with a spider skimmer and place them on the prepared baking sheet about 4-inch (10cm) apart. The surface will look uneven and bumpy, but that is normal.

Step 13

Score the buns with a razor blade or very sharp knife. Cut a large x across the surface from edge to edge, about 1/8 to 1/4-inch deep (3-6mm). Bake for 16-19 minutes until deep brown.

Step 14

Remove from the oven and let cool completely. Store in an airtight container at room temperature for up to 2 days.