Let’s see how to prepare the buns.

In a small bowl with warm milk, dissolve the yeast and honey. In a large bowl or on a work surface, place the flour in a well. If using a work surface, gradually pour in the liquids, otherwise in the bowl, pour the milk where you dissolved the yeast, the water, and the oil, and begin to mix with your hands or with the help of a wooden spoon. Once it starts to combine, add the salt and start kneading, then continue on a floured surface. Once a smooth and homogeneous dough ball has formed, place it back in the bowl covered with plastic wrap or a cloth and let rise until doubled. When doubled, form small balls; decide the size based on how many you need, whether larger or smaller, cover with a cloth, and let rise again for a bit. Then take the prepared balls, flatten them slightly to shape into buns, place them on a baking tray lined with parchment paper, let rise again until doubled. At this point, make the classic holes in the buns with your fingers, brush with a little milk and sprinkle with salt, bake in a preheated oven and cook at 350°F for about 25 minutes or until desired golden brown. Once baked, quickly brush with a tiny amount of water to make them softer, but if you want to fill them, I recommend not letting them brown too much, otherwise, they’ll be hard to open.