Soft Brioche Buns

Ingredients

Steps

1. 1

   In the bowl of a stand mixer fitted with the dough hook, whisk together the bread flour, all-purpose flour, sugar, yeast, and salt.

2. 2

   Add the warm milk and eggs. With the mixer on low speed, knead until the dough comes together, about 2 minutes.

3. 3

   Add the butter a ½ tablespoon at a time, waiting until each piece is fully incorporated before adding the next. Continue kneading until an elastic, tacky dough forms, about 10 minutes. The dough should feel sticky but not stick to a clean finger; add a tablespoon or two of extra flour if needed.

4. 4

   Lightly oil a large bowl and transfer the dough to it. Turn once to coat and pat into an even layer. Cover and let rise in a warm spot until doubled in size, about 45 minutes to 1 hour.

5. 5

   Line a baking sheet with parchment paper or a silicone mat.

6. 6

   Lightly flour your surface and turn out the dough. Press it into an even circle, then cut it into 8 pieces, about 100g each.

7. 7

   Using flour as needed, pull the edges of each piece into the center and pinch together to create a ball. Turn it over and round it out with your hands into a smooth shape; it does not need to be as tight as a dinner roll.

8. 8

   Place the balls on the baking sheet a few inches apart, then flatten each with your palm until about 3 inches wide.

9. 9

   Cover with a clean tea towel or plastic wrap and let rise again until doubled in size, about 30 to 40 minutes.

10. 10

    Meanwhile, preheat the oven to 400F.

11. 11

    Brush the tops of the risen dough balls lightly with egg wash.

12. 12

    Bake for 12 to 15 minutes, until the tops are golden brown, rotating the pan halfway through for even color.

13. 13

    Let the buns cool completely before slicing.