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1
Stir together the yeast and 1/4 cup lukewarm (105 degrees to 115 degrees) water in a small bowl; let stand until creamy, about 5 minutes.
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2
Combine the flour, sugar, 1 cup lukewarm water, milk, butter, 1 tablespoon salt and the yeast mixture in the bowl of a mixer fitted with a dough hook.
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3
Mix on low until the dough comes together, about 3 minutes.
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4
Increase speed to high and mix for 8 minutes.
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5
Stop the mixer, wet your fingers and pull off a small piece: it should be shiny, elastic and smooth and not break apart.
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6
If it is not elastic enough, mix for a few more minutes; if too wet, add a little more flour.
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7
Transfer dough to a floured baking sheet, cover with a damp towel and let rest for 30 minutes.
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8
Line two baking sheets with parchment paper.
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9
Cut dough into 12 equal pieces (each weighing approximately 2 3/4 ounces).
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10
On a lightly floured work surface, using the edge of your hand, roll each piece of dough firmly in a circular motion, curling your fingers to create a mold.
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11
The dough should pop up into your palm, having formed a tight, smooth skin.
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12
Cover balls with a damp towel and let rest for 10 minutes.
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13
Using your palms, roll each ball out to sausage shape about 5 inches long.
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14
Transfer to the prepared pans, leaving a few inches between each.
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15
Cover buns with a damp towel and let rise until almost doubled in volume, 1 to 3 hours.
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16
Preheat the oven to 450 degrees.
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17
Whisk together the egg, heavy cream and pinch of salt.
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18
Very gently brush the top of each bun with the egg wash. Bake until buns are golden brown, 15 to 20 minutes.
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19
Remove from the oven and transfer to a rack to cool, then slice.
