Combine the dry ingredients

• In a mixing bowl, add the flour and salt and stir to combine.

Bloom the yeast

• In a smaller bowl, combine the warm milk, sugar and yeast.
• Leave it to bloom in a warm place.

Make the dough

• Add the yeast mixture to the flour, along with the water, oil and egg.
• With a stand mixer, mix the dough until soft.
• By hand, knead the dough until it becomes soft.

First proof

• Place the dough in an oiled bowl and cover it.
• Let it proof in a warm place.

Divide and rest

• Measure the proofed dough and cut it into 8 equal pieces.
• Form each piece into a ball and let them rest.

Shape the logs

• On a floured surface, roll out and flatten each ball.
• Starting from the top, fold it down, pinching after each fold, to form a log.
• Pinch the ends to seal.

Second proof

• Place the logs in a baking pan lined with parchment paper, leaving about 2 cm between each.
• Let them proof in a warm place until doubled in size.

Brush and bake

• Brush the logs with egg yolk mixed with a splash of milk.
• Bake in a preheated oven at 200 °C.

Cool and serve

• Let the buns cool a bit before serving.