Mix 1/2 total flour, yeast, sugar, salt in mixing bowl.

In another bowl add the milk, water, oil, and heat to lukewarm.

Make a well in the dry ingredients and pour the wet ingredients and mix until smooth.

Add your flour gradually and mix until you have a soft smooth dough, it will take about another 2 to 3 cups of flour to get there. If it's too sticky for you add more flour.

Grease a baking pan and preheat your oven to 200'C.

Shape your dough into a ball by rolling it between both your palms. You'll get a rough ball shape. To tuck the ball, cradle the ball in both your palms with your palms facing up with your thumbs sitting on top of the dough. Push into the bottom of the ball with your fingers and spread the top using your thumbs. You'll see the top of the bun stretch and become smooth.

Arrange your buns into the baking tin and let sit for about 10 minutes. They should puff up once more. Once they have proofed again, you should brush the tops of the buns with either egg wash, butter or milk, depending on what your bun is for, it'll give it a nice colour and flavour.

Depending on your oven, they should be done or close to done by now, if the tops are to your liking then you can remove them now. If not, bake for another 10 minutes maximum. Keep checking your buns at this point. When bread is first baked and hot the top will be hard naturally, once it cools down a bit it'll become softer as a bun should be.