Instructions

1. Add together in a large mixing bowl the following ingredients: heavy cream, milk, 1 egg, 1/3 cup sugar, cake flour, bread flour, active dry yeast and salt.
2. Use a dough hook to combine the ingredients on the lowest setting of your mixer for about 15 minutes. You will want to stop the mixer occasionally to pull the dough back into a ball. Clean off the dough hook and scrape down the sides of the bowl.  Continue to knead the dough with the mixer. At some point the dough will combine into a ball and doesn’t stick to the walls anymore. If you live in a humid climate, or have very sticky dough, you may find that you will need to add a bit more flour-add 1/4 cup at a time until it starts to come together. If you don’t have a mixer, you will need to knead by hand for an additional 5-10 minutes.
3. It is time to proof the dough. Cover the bowl with a damp towel and place in a warm spot for one hour, or until it has doubled in size.
4. After it has proofed for an hour, place the dough back in the mixer and mix for an additional five minutes. 
5. Grease two loaf pans or a 9″ round cake pan and a loaf pan
6. Lightly flour your work surface. Split the dough in half. You can shape the rolls however you want.
   • Loaf Pan: Split the half into three pieces and place into the pan (Do this twice if you are using 2 loaf pans instead of the 9″ pan)
   • 9″ Round Pan: Split the second half into eight pieces. You can either leave them as balls or twist them as I show in the blog post.
7. Cover the pans and allow to proof for another hour.
8. Preheat the oven to 350 degrees farenheight. Make an egg wash by whisking together 1 egg and 1 teaspoon water and brush the tops of the rolls.
9. Bake for 23-35 minutes. The buns will have a nice golden color. Remove from oven and brush the buns with sugar water (2 teaspoons of sugar dissolved in two teaspoons of hot water)