Brioche Buns

Instructions

1. In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, salt, and instant yeast. Mix briefly to combine, keeping the salt and yeast on opposite sides of the bowl to avoid direct contact at this stage.
2. In a separate bowl, whisk together the eggs, warmed whole milk, and vanilla extract.
3. With the mixer running on low speed, slowly add the egg-milk mixture to the dry ingredients. Knead until a rough dough forms, about 3-5 minutes.
4. Gradually add the softened butter, a tablespoon at a time, kneading well after each addition. Continue kneading until the dough is smooth, elastic, and slightly tacky but not sticky, about 8-10 minutes.
5. Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap, and let it rise at room temperature until doubled in size, about 90 minutes.
6. After the first rise, punch down the dough gently and transfer to a floured surface. Divide the dough into 12 equal portions (about 80 grams each). Shape each portion into a smooth bun by tucking the edges under to create surface tension.
7. Place the buns spaced apart on a parchment-lined baking sheet or in a greased 9x13-inch baking pan. Cover loosely with plastic wrap and refrigerate for at least 3 hours or up to overnight to chill and develop flavor.
8. Remove the buns from the refrigerator and let them come to room temperature and rise again, about 20 minutes until puffy.
9. Preheat the oven to 375°F (190°C). In a small bowl, whisk together 1 large egg and 1 tablespoon whole milk to make the egg wash.
10. Gently brush the tops of the buns with the egg wash for a shiny, golden crust.
11. Bake the buns on the center rack for 14-16 minutes or until deep golden brown and the interiors register 190°F (88°C) on an instant-read thermometer.
12. Remove the buns from the oven and transfer to a wire rack to cool for at least 20 minutes before serving.