Makes 12 buns
1 cup milk
1 cup water
2 tablespoons butter
1 tablespoon sugar (I use Sugar in the Raw)
1 1/2 teaspoons Kosher salt
4 1/2 cups all-purpose flour
1 cup whole wheat flour
1 envelope active dry yeast
Preheat the oven to 400°
Combine the milk and water and heat in microwave safe dish for 60 seconds (or until warm).
Add everything to your bread maker (liquids first). Set your bread maker to dough.
When the maker finishes its dough cycle, punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your palm first. Set rolls aside and cover them until they double in size, about 20 minutes.
Bake for 14 minutes in a 400°oven or until nicely browned on the top and bottom. When they cool a bit, cut in half with a bread knife. They freeze beautifully.