Brioche Buns

Adapted from the LA Times

~from Savoring Time in the Kitchen

(Recipe adapted for the dough cycle on a bread machine - see above link to LA Times for regular recipe)

Makes 12 buns

1 cup warm water

3 tablespoons warm milk

2 1/2 tablespoons unsalted butter, softened.

1 large egg

2 teaspoons active dry yeast

2 1/2 tablespoons sugar

3 cups bread flour

1/3 cup all-purpose flour

1 1/2 teaspoons salt

1 egg, beaten with 1 tablespoon water for egg wash

Sesame or Poppy Seeds (optional)

In a glass measuring cup, combine 1 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg and soften butter in microwave until just barely melted - stir to combine.  Add beaten egg and melted butter to yeast mixture.

In a large bowl, whisk flours with salt. 

Add liquid ingredients and dry ingredients according to the instructions provided with your bread machine.  Choose the 'dough' cycle.

Line a large baking sheet with parchment paper.

After the dough is kneaded and has risen in the bread machine, remove it to a work surface.  Using a dough scraper, divide the dough into 3 equal parts and divide each of those parts into 4 equal parts.  Shape each of the 12 parts into a ball, pulling the dough down and under the bottom of each ball (Lightly oil your fingers if the dough sticks).  Arrange the balls 2 to 3 inches apart on the prepared baking sheet.  Cover loosely with a clean kitchen towel and let buns rise in a warm place for about 1 hour.  15 minutes before the hour is over, set a large shallow pan of water on oven floor or lowest rack. Preheat oven to 400 degrees with the top rack in the center.

Beat remaining egg with 1 tablespoon water and brush some on top of buns. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.