Mine are done all in the stand mixer, and I used some whole wheat flour, so they are chewy and delicious in addition to being relatively easy to put together.
Light Wheat Brioche Buns
Yields 8 buns. Total Time- 4 hours. Total work time- 30 minutes or so.
Nouns-
3 tbsp powdered milk
1 cup warm water
2 tsp instant yeast
3 tbsp sugar
2 eggs
3 tbsp butter, softened
2 1/2 cups all-purpose flour (I add a spoonful of "gluten flour") to the bottom of each cup of all-purpose when I am measuring for making yeast breads. This step is optional, but worth it!)
1 cup whole wheat flour
2 tsp salt
optional- sesame seeds
Verbs-
Add the milk powder to the warm water. Whisk one egg and set aside. In the bowl of the mixer, whisk the flours, salt, yeast and sugar together. Add in the butter and mix with the paddle attachment until the butter is incorporated and no longer in big lumps. Add the milk mixture and egg and mix until dough forms. Dough will be sticky! Sticky is okay. Knead the dough with a dough hook for ten minutes, checking to be sure it doesn't climb the hook too far (did I mention it was sticky? It is sticky. If you just can't handle the stickiness, add a little more flour). Lightly oil a large bowl and turn the dough into it. Cover with oiled plastic wrap and let sit for two hours, or until doubled in size.
After it is doubled, line a baking sheet with parchment paper. Turn the dough out on a lightly floured surface and cut into 8 equal pieces. Roll each piece into a smooth ball and place on the baking sheet, two inches apart. Cover with oiled plastic wrap and let sit for another hour.
Preheat the oven to 400 and place a shallow pan with a half inch of water in it on the bottom oven rack. Whisk the other egg and paint the buns with the eggwash. Sprinkle with sesame seeds, if using. When oven is heated, bake the buns for 12-15 minutes, rotating halfway through. Cool on a wire rack and use immediately, or freeze.
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