Light Brioche Sandwich Buns
By Bread Festival Bakers
- 6 1/2 cups flour, plus more
- 2 cups warm water
- 1/4 cup warm milk
- 4 teaspoons yeast (I use SAF Red Instant)
- 5 Tablespoons unsalted butter, room temperature
- 5 Tablespoons white sugar
- 3 teaspoons salt
- 1 egg, beaten
- Sesame or poppy seeds, optional
Place flour in a work bowl. Dissolve yeast in water and milk, 5 minutes. Add yeast slurry into flour, and then mix in all remaining ingredients. Add additional flour if needed until you get a smooth dough. Knead by hand to reach a smooth final dough before placing into a large greased bowl for the first rise. Let bread rise for 1-2 hours until doubled in size.
Divide dough into 24 pieces and shape into buns. (Tip: Shape with key and twist methodology.) Place buns on cookie sheet lined with parchment paper. Rest 1-2 hours, or until doubled in size.
Preheat oven to 400 degrees. Wash buns with egg wash (1 beaten egg, 1 teaspoon water and pinch of salt) and sprinkle with sesame or poppy seeds, if desired. Bake for 15-20 minutes, until dark brown. Cool buns directly on wire racks.