Brioche Buns

Ingredients

• 240 g All-purpose flour
• 170 g white whole wheat flour
• 240 ml warm water, 105-115°F
• 60 ml warm milk, 105-115°F, whole milk is best
• 25 g granulated sugar
• 9 g instant (rapid-rise) yeast
• 30 g unsalted butter, at room temperature, cut into 4 pieces
• 9 g tsp salt
• 1 large egg

Egg Wash

• 1 egg
• 1 tbs milk

Directions

1. Prep: Line a baking sheet with parchment.
2. Activate Yeast: In mixer bowl, combine water, milk, sugar, and yeast; let stand ~5 minutes until foamy.
3. Mix Dough: Add flour, salt, and egg; mix on low with paddle. Add butter pieces and mix until combined.
4. Knead: Switch to dough hook; knead 8-12 minutes until smooth and slightly sticky. Add 1-2 tbs flour if too sticky.
5. Shape: Transfer to floured surface, knead briefly, form a ball. Divide into 8 pieces, shape into balls, and place on sheet. Cover and rest 15-30 minutes.
6. Egg Wash: Preheat oven to 400°F. Mix egg and milk; brush tops of buns.
7. Bake: Bake 17-20 minutes until golden. Optional: brush warm buns with melted butter.

Chef's Notes

• Avoid adding too much flour—this makes buns dense instead of light and fluffy.
• The dough should stick slightly to your finger when touched but still be workable for shaping.

Baking Timeline

Step	Direction	Time (min)	Notes
1	Proof yeast	5
2	Line baking sheet	5
3	Combine and knead	12
4	Ball, cut, shape, and rest	30	Preheat oven after rest
5	Egg wash	2
6	Bake @400°	20