Mini Brioche Slider Buns

2 servings

⅕ cup(10oz or 278g) whole milk

⅕ cup(1 stick or 113g) unsalted buttercut into small pieces

⅓ teaspoons(15g) instant yeast

⅓ cup(608g) all-purpose flour

⅕ Tablespoons(30g) granulated sugar

⅕ teaspoons(9g) salt

¼ large eggs

egg wash (1 large egg beaten with 1 Tablespoon water)

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In a small saucepan, add the milk and butter and heat on low until the mixture reaches 90°F. Add the milk and butter to the bowl of a stand mixer fitted with a dough hook attachment. Add the yeast to the bowl and give it a quick stir.
Add the flour, sugar, and salt to the bowl. Mix on low speed just until most of the flour is incorporated. Add the eggs then mix on medium-high speed for about 5 minutes, or until the dough is very smooth and has pulled away from the sides of the bowl. Scrape the sides and bottom of the bowl a couple of times during the process.
Form the dough into a ball and place it in a large bowl greased with cooking spray or oil. Cover with plastic wrap and allow it to rise in a warm spot until doubled in size, about 1 - 1 ½ hours.
Line 2 baking sheets with parchment paper or silicone mats. Once the dough is ready, remove it from the bowl onto a lightly floured surface. Gently press out any air bubbles.
Using a bowl scraper or a knife, divide the dough into 29 equal pieces, using a scale to weigh each one to about 40 grams.
For each piece of dough, tuck the dough on top of itself and roll into a smooth ball shape, making sure the seam is on the bottom. Repeat for the remaining dough pieces, dividing them evenly between the 2 baking sheets and spacing the dough balls at least 2 inches apart.
Loosely cover with the baking sheets with plastic wrap and allow to rise in a warm spot until doubled in size, about 45 minutes to 1 hour.
Preheat oven to 350°F. Brush the buns with egg wash and bake for 12-14 minutes or until golden brown.
Allow the buns to cool completely before slicing. Enjoy!