In a large mixing bowl combine the warm water, yeast, and sugar. Let stand until yeast is foamy- about five minutes
Add all the ingredients except the flours, the milk will probably curdle but that’s fine. Stir to combine. Add flour, one cup at a time, stirring until combined.
Turn on to a floured surface and knead until smooth and no longer sticky, about 6-8 minutes. Or mix in a stand mixer until the dough pulls away almost completely from the sides of the bowl. Resist the urge to add more flour, this dough will be sticky until it is not.
Form the dough into a ball and put in a greased bowl. Cover and let rise until doubled, about an hour.
Punch down dough turn on to a floured surface. Divide into 9 pieces and shape into balls.
Place about five inches apart on a greased or parchment-lined baking sheet and flatten each ball until it is a little less than an inch thick and about five inches across, you know, bun size.
Cover and let rise for about 30 minutes.
For a glossy top lightly brush the rolls with an egg wash or heavy cream. Sprinkle some seeds of your choice.
Bake at 350 for about 20-25 minutes or until golden brown.
Cool for at least ten minutes before serving. If freezing pre-slice if you’d like and freeze as soon as possible after the buns are completely cool. Fresher into the freezer makes fresher out of the freezer.