Brioche Buns

 - Danish Recipe

Directions:
1. In a mixing bowl, combine all of the ingredients and mix it together with dough hook on low speed for 5 minutes. 
2. Increase the speed to medium, and mix for 10-15 minutes more, or until the dough becomes smooth and shiny and passes the gluten window test and is at least 24 *C (75 *F). Click for video demonstration.
3. Let the dough rest for 30 minutes in the mixing bowl with a tea towel to cover the bowl. 
4. Remove the dough from the bowl, portion and shape the dough into 12 equal sized round balls at about 100g each. *optionally, dip the top half of the rolls in seeds, oats, or flour of your choosing. 
5. Place the rolls approx. 2 inches (5 cm) apart on a baking sheet with parchment paper (at this distance they do not grow together like american dinner rolls when they raise - if you want them to grow together, place them closer). 
6. Place a tea towel over the dough in a warm place and let it raise for 30-40 minutes. 
7. Preheat your oven to 400 *F (200 *C). 
8. Bake the rolls for 8-10 minutes or until they are evenly golden brown.  
9. Enjoy as they are or use as burger buns!

Notes:
- You can substitute the butter for margarine or oil. 

- You can substitute the sugar for honey. 

- You can substitute the milk for plant based milk. 

-Packed in a bag, the bread can last for 2-4 days at room temperature, 6-10 days in the fridge, or 4-6 months in the freezer.