In a stand mixer, combine 1 cup of warm milk (110°F) and 2 teaspoons of active dry yeast. Let sit for about 10 minutes until frothy.

Add 1 cup of buttermilk, 1/4 cup of granulated sugar, and 1 teaspoon of salt to the bowl. Mix on medium speed until well combined.

Gradually add in 2 cups of all-purpose flour and 1 tablespoon of baking powder to the wet mixture. Mix until the dough pulls away from the bowl.

Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic.

Place the kneaded dough in an oiled bowl, cover with a damp cloth, and let rise in a warm area for 1-2 hours.

Punch down the risen dough, shape it into a log, and cut it into 12 equal pieces.

Roll each piece into a ball and place on a parchment-lined baking sheet. Let rise for another hour.

Preheat your oven to 375°F (190°C).

Whisk together 1 egg and 2 tablespoons of milk for the egg wash. Brush over the tops of the rolls.

Bake for 13-15 minutes until golden brown on top. Cool on a wire rack for at least 10 minutes before serving.