For a batch of brioche buns
Eggs and butter makes the only fluid in the recipe. These buns bake quite quickly and taste fantastic. The amount of eggs in the dish make it go stale in a day, so eat them today.
All ingredients should be room temperature.
Do like this:
Run everything except butter in the kneading machine. Use slow speed. When the dough doesn´t stick to the walls of the bowl, add butter a little by little.
Let the dough rest for 10-15 minutes before parting into 12-16 pieces, after your own taste.
Roll each item into thin rolls of about 6 inches, 15 centimeters in length. Lay each roll on a baking tray, with spacing of about one centimeter. The finished buns can easily be broken apart into perfect hot-dog breads.
Raise the buns until doubled in size and brush them with beaten egg yolk.
Cooking temperature: approx. 400˚ F, 200˚ C
Bake until golden brown and delicate.
Cool well before using.