Brioche Buns

These go great with brisket <3

Ingredients

Tangzhong:

2 Tbsp bread flour

1/4 C whole milk

2 Tbsp water

Dough:

3/4 C whole milk, lukewarm

1 Tbsp yeast

2 1/2 Tbsp sugar

3 1/4 C bread flour

1 1/2 tsp kosher salt

1 large egg

1 egg yolk

3 Tbsp unsalted butter

Topping: Eggwash (pre), butter (post)

Directions:

1. Combine tangzhong in saucepan over medium heat, whisk until no lumps remain and stir constantly until thickened (approx 3 min)

2. Remove from heat and let cool

3. Mix yeast, milk, and sugar until foamy

4. Mix flour and salt in stand mixer bowl. Add in yeast mixture with dough hook and mix until incoorporated. Add tangzhong, then egg, then egg yolk, then butter

5. Mix on low and knead for 8-10 minutes

6. Rise for 1 hour or until doubled in size

7. Divide into 8 portions and roll into tight buns, allow to rise for 30 minutes

8. Brush with egg wash

9. Bake @ 375 degrees for 15 minutes or until golden

10. Brush with melted butter once out and serve