Brioche Buns

1. In the bowl of your stand mixer combine milk and yeast and let sit for 10 minutes until foamy.
2. Add the flour, brown sugar, honey and salt and knead with your dough hook until combined.
3. Add in the eggs one at a time until fully combined.
4. Add in the vanilla extract until combined.
5. Continue kneading the dough for 8 minutes until pulling away from the sides of your stand mixer bowl.
6. Mix and knead until the dough is cohesive and smooth, it may take a while because it will be really sticky at first.
7. If it is still sticking like crazy add a couple more tablespoons of flour to loosen.
8. Add in 1/3 of the butter, continue kneading with the dough hook until the butter is completely incorporated.
9. Turn off the mixer and let sit 10 minutes, then add in the next 1/3 of the butter and repeat and rest again for 10 minutes before adding in the last amount of butter and kneading it in.
10. Grease a large mixing bowl and form the dough into a ball.
11. Put into the bowl and cover with a greased piece of plastic wrap.
12. Let rise for 1.5 to 2 hours.
13. Line three baking sheets with parchment paper.
14. Gently deflate the dough and add cut into 16 even balls.
15. Roll gently into a ball, gather the sides and pinch to the bottom placing the pinched part down onto your baking sheets 4 inches apart.
16. Cover with a lightly oiled piece of plastic wrap.
17. Let rise again for at least an hour until really puffy then remove the plastic wrap.
18. Preheat oven to 350 degrees.

Egg Wash:

1. Mix the egg yolk with the 1 tablespoon cold water.
2. Brush the mixture on the dough.
3. Bake for 20-25 minutes until golden brown then let cool before slicing in half and using as a bun.