In the bowl of a stand mixer, fitted with a whisk attachment, combine the warm water, warm milk, yeast and sugar. Lightly whisk until just incorporated, then allow the mixture to sit for 5 minutes, until bubbly and frothy.

Once proofed, add in the eggs and whisk to combine. Swap the attachment to a dough hook, then add in the flour. Place the salt on top of the flour, then knead the dough on low speed for 1-2 minutes or until the dough comes together.

Add in the butter and knead on medium speed for 8 minutes, until a soft dough forms.

Transfer the dough into a separate, greased bowl. Spray the top of the dough with spray oil, then cover with plastic wrap or a clean kitchen towel and let rise for 1 hour or until doubled in size.

Once risen, punch down the dough. Turn the dough out onto a clean, floured surface and press out into a rectangle. Cut in half down the middle, then cut in half the short way. Cut each 1⁄4 piece into 3 strips. 12 pieces total.

Roll each strip into a tight ball. Cover the rolled dough with a damp towel or paper towels and let rest for 10 minutes.

Once they have rested, roll each ball into a log, about 7” long. Place the logs onto a parchment lined baking sheet, placing each one about 1⁄2” apart. They should all fit onto a large baking sheet. Let the buns rise for 45 minutes - 1 hour.

Towards the end of the rise time, preheat the oven to 375°F. Make the egg wash by adding the egg white, heavy cream and salt to a small bowl. Whisk together until combined.

Once the buns have risen, brush them with the egg wash. Place the baking sheet into the preheated oven on the center rack. Bake for 18 minutes, until lightly golden.

Once baked, remove from the oven and immediately brush with melted butter. Allow the buns to cool before slicing.