Place the butter (cut into 4 pieces), milk, and water in a microwave-safe bowl. Microwave at 500W for 30 seconds. If still cold, heat for an additional 10 seconds.

The mixture should feel lukewarm to the touch, and the butter should be soft but not fully melted.

Transfer to a mixing bowl. Add the dry yeast, honey, and sugar. Stir briefly and let sit for 1 minute to help dissolve the yeast.

Add half (about 3/4 cup/100g) of the bread flour and the salt. Mix until smooth, breaking up any butter lumps.

Add the remaining bread flour (about 3/4 cup/100g) and mix until no dry flour remains. A dough scraper helps gather flour from the sides of the bowl.

Knead the dough by hand in the bowl for 3 minutes. Gently lift the edge of the dough and fold it toward the center.

Rotate the bowl as you repeat folding. The dough will be sticky at first, so knead with your fingertips.

As you knead, the dough will become more elastic and come together. Once it holds together, you're done kneading.

With slightly damp hands (to prevent sticking), fold the dough over itself twice around the bowl.

Flip the dough over so the surface is smooth and taut. Pinch the seam on the bottom closed and return the dough to the bowl.

The dough should double in size. If you poke it with a floured finger and the indentation remains, it’s ready.

Gently turn the dough out onto a work surface using a spatula or dough scraper.

Gently press the dough to release gas. Use a knife or dough scraper to divide into 16 equal pieces (about 0.8 oz/23–24g each).

Lightly shape each piece into a ball. Cover with plastic wrap and let rest for 10 minutes. (No need to seal the seams tightly—this is the bench rest.)

Gently press out any gas and reshape each piece into a smooth ball. Arrange the balls in a parchment-lined pan (see note below).

When the dough has puffed up, it’s ready. (If it hasn’t risen enough, proof a bit longer.) Preheat the oven to 340°F (170°C).

Dust the tops lightly with bread flour using a fine sieve. Bake at 340°F (170°C) for about 14 minutes. If the tops brown too quickly, cover with foil.

When both the top and bottom are golden brown, the bread is done!

(Note) How to make a quick parchment pan:
1. Cut a piece of parchment paper into a square.

2. Fold it in quarters both ways.

3. Unfold and crease 3 inches (8cm) from the center along each side.

4. Open the paper and twist the corners inward along the creases to form a pan shape. Done!

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