Low Key - because nothing is High Key anymore...

For Memorial Day this year we did a low key celebration - as everything seems to be in 2020. We had pulled pork in the crockpot and I decided to try my hand at Brioche Buns! These buns were pretty delicious, especially with some pulled pork and coleslaw on them. Bronwyn has been having them with PB&J... or even PB and Apple Butter, or Butter and Apple Butter... all around winners. Maybe next time I'll make them smaller and they can be little slider buns! Very easy to make, very delicious.

Brioche Buns
Ingredients
3 1/3 cups + 2 tbsp all-purpose flour
1 1/2 tsp kosher salt
1 tbsp sugar
2 1/4 tsp (1 packet) instant/rapid rise yeast or active dry yeast
2 tbsp butter (softened)
1 cup water
2 tbsp milk
2 large eggs
2 tbsp extra all-purpose flour, for kneading the dough

IF USING A STAND OR HAND MIXER*
If you are using rapid rise/instant yeast, whisk together flour, salt, sugar, and yeast in your large bowl. In a microwave-safe measuring cup, add water and milk. Microwave for 45 seconds, until very warm. Whisk 1 egg in separate bowl. Then follow directions as listed below.
If you are using active dry yeast, whisk together flour and salt in your large bowl. In a microwave-safe measuring cup, add water and milk. Microwave for 45 seconds, until very warm. Whisk in sugar and yeast, then let stand for 5 minutes, or until yeast it foamy. Whisk 1 egg in separate bowl. Then follow directions as listed below.
Set your mixer on low, then add in light butter. Mix for about a minute, or until butter is distributed through flour mixture.
Turn the speed up to medium and slowly add in your wet ingredients, including the whisked egg. "Knead" the dough with your mixer for about 5 minutes, or until dough is slightly elastic.
Use a spatula to form the dough into a ball. Cover and let rise in a warm place until doubled in size, about 45 minutes-1 hour if using instant yeast or 2 hours if using active dry yeast. You want your dough to double in size.
Dust a cutting board with 1 tbsp flour. Use the extra tbsp to flour your hands. Scrape the dough onto your cutting board and knead just until the dough is not as sticky.
Grease two baking sheets lined with parchment paper or silicon linings. Divide dough in half. Make each half into 6 equal portions. Roll each portion around on the cutting board until you make a circle shape (or log shape for hot dog buns). Place six rolls on each baking sheet, with a good amount of room between them.
Cover both baking sheets with kitchen towels and let buns rise in a warm place for 2 hours.
Set a large shallow pan or large skillet filled with 2 cups of water on floor of your oven. This will help keep your bread moist. Preheat oven to 400F. Once buns have doubled in size, whisk remaining egg with 1 tbsp of water. Brush tops of buns with egg wash. You could add sesame seeds at this point.
Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.