Brioche Dough

• In a mixer add all of the liquid first and mix on slow.
• Add the dry ingredients and mix on slow until mixed together for 4 minutes
• Bring up to medim speed and mix until you hear thumping against the sides. Add diced butter and continue mixing for an additional 10 minutes. The dough should be glossy and wrapped around the dough hook.
• Turn out onto a floured countertop and gently knead into a ball. Lightly wrap with plastic wrap and let proof in the fridge for at least 12 hours and maximum 24 hours.
• Pull the dough out onto a lightly floured work space & degas.
• Weigh out 120g sections, then flatten each into a flat rectangle. Fold each side into the middle, overlapping each section ( top + bottom + side + side). Flip over.
• Using your palm to cup the dough against the counter, start moving your hand in a circle. Continue until the dough comes into a tight ball.
• Transfer to a baking sheet lined with parchment paper. Repeat.
• Gently press down on each ball, allowing the bottom of the roll to 'seal' on the parchment.
• Mix all of your ingredients together for the egg wash and brush each bun.
• Let proof for 1 ½ hours at room temperature or until doubled in size.
• Preheat oven to 180°C ( 355°F ). Brush each roll a second time with the egg wash, then sprinkle with sesame seeds (or topping of choice).
• Bake buns for 15-20 minutes or until the center of each roll reaches 95°C (200°F).
• Transfer to a cooling rack and let cool completely.