Brioche Buns

Brioche Dough:

1. In the bowl of a stand mixer fitted with the dough hook attachment, whisk together flour, sugar, yeast, and salt.
2. Mix the warm milk and eggs and add to the dry ingredients in the mixer.
3. With the mixer on low speed, knead until the dough comes together, about 2 minutes. Add butter, a 1/2-tablespoon at a time, waiting to add the next pieces until the first is fully incorporated. Continue kneading until an elastic and tacky dough forms, about 10 minutes. (Dough will be soft and should feel sticky but not stick to a clean finger when touched. Add a tablespoon or two of additional flour if needed.)
4. Transfer dough to a well-floured surface. Knead a few times by hand and shape into a ball. Cut the ball like a pizza into 8 pieces.
5. Line a baking sheet with parchment paper or a silicone mat.
6. Using flour as needed, pull the edges of each dough piece into the center and pinch together to create a ball. Turn over and round out with your hands and flatten the balls with your palm. Place dough rounds pinch-side down on the baking sheet a few inches apart.
7. Cover with a clean tea towel or plastic wrap until well puffed, about 30 minutes. (They should increase in size by about 50%.)
8. Meanwhile, preheat the oven to 400F.

Egg Wash:

1. In a small bowl, beat egg and milk together until well combined. Brush the tops of the risen dough balls lightly with egg wash.
2. Bake for 12 to 15 minutes until the tops are golden brown, rotating the pan halfway through baking for a more even color. Let the buns cool completely before slicing. Store baked buns in an airtight container for up to 3 days or freeze for up to 3 months.