![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-07-10.53.41-1-1024x768.jpg)
Get the butter out of the refrigerator and allow it to come to room temperature.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-07-10.54.52-1-1024x768.jpg)
Get the eggs out of the refrigerator and allow them to come to room temperature.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-07-11.37.27-1-1024x768.jpg)
Using your quick-read thermometer, adjust your faucet temperature until it’s about 110° F, and then measure out a cup.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-07-11.39.44-1-1024x768.jpg)
Stir in the milk and sugar to feed the yeast.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-07-11.40.32-1-1024x768.jpg)
Sprinkle the yeast on top of the water and let it acclimate until it’s all damp.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-07-11.41.57-1-1024x768.jpg)
Break an egg into a cup, beat with a dinner fork or whisk until smooth, and have it ready.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-07-11.45.01-1-1024x768.jpg)
Measure or weigh the bread flour in the bowl of your stand mixer.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-07-11.46.19-1-1024x768.jpg)
Measure, or re-zero the scale and weigh, the all-purpose flour in with the bread flour.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-07-11.47.28-1-1024x768.jpg)
Add the salt.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-07-11.48.19-1-1024x768.jpg)
Add the softened butter.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-07-11.54.07-1-1024x768.jpg)
Run your mixer on low speed and let it stir the flour mixture for a minute or two until all the butter has disappeared unto crumbs.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-07-11.50.24-1-1024x768.jpg)
Now use a fork or a whisk to blend the yeast mixture until it is smooth.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-07-11.54.41-1-1-1024x768.jpg)
Keep the mixer running while you slowly trickle in the yeast mixture.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-07-11.55.25-1-1024x768.jpg)
Also trickle in the beaten egg.
Now speed the mixer up to a medium-low speed. I used speed 3. Run it until a dough forms, and then allow it to knead the dough.
If a lot of the dough continues to stick to the side of the bowl, stop the mixer and add a tablespoon of all-purpose flour.
You’ll probably need to scrape the bowl and clear the paddle with a spatula a couple of times.
Let the paddle knead the dough for 5 to 8 minutes.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-07-12.03.23-1-1024x768.jpg)
Knead the dough until it is smooth and flexible.
Brioche dough is slightly softer and sticker than typical bread dough. A little bit will continue to stick to the bottom of the bowl as pictured. Just free it with your spatula.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-07-11.58.33-1-1-1024x768.jpg)
Lightly spray the inside of a large bowl with cooking oil spray.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-07-12.05.14-1-1024x768.jpg)
Put the dough on a floured counter and shape it into a ball with floured hands. Repeatedly stretch the top and tuck it under, turning the ball as you go, until the top is smooth and slightly stretched.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-07-12.07.52-1-1024x768.jpg)
Put the ball into the oiled bowl, hit it with a quick light spray of cooking oil, and cover the bowl with plastic wrap. Keep it someplace warm, preferably about 70° F.
Wait 1 to 3 hours.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-07-14.20.14-1-1024x768.jpg)
When the ball has doubled in volume, you’re ready to continue. It’s okay to wait longer, but be sure you let the dough rise.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-07-14.22.16-1-1024x768.jpg)
Cut a piece of parchment paper to fit your baking sheet.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-07-14.24.11-1-1024x768.jpg)
Put a piece of wax paper on your scale and zero it. Deflate the ball of dough with floured hands and weigh it.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-07-14.25.24-1-1024x768.jpg)
Break the dough into eight pieces. Weigh and adjust each piece so they each weigh 1/8 the weight of the entire ball.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-07-14.28.17-1-1024x768.jpg)
You should have eight pieces of dough, all almost exactly the same size.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-07-14.33.33-1-1024x768.jpg)
Roll each piece of dough into a ball in your hand, stretching the top, tucking it under, and turning the ball until the top is smooth. Place the balls of dough on the parchment-lined baking sheet.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-07-14.34.04-1-1024x768.jpg)
Spray a piece of wax paper lightly with cooking oil spray, and place it oiled side down over the dough balls to protect them while they rise. Keep them someplace warm.
Wait 1 to 2 hours.
Preheat your oven to 400° F. Put one shelf in the center and another shelf one level below it. Place a skillet or metal pan in the center of the lower shelf.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-18-16.02.58-1024x768.jpg)
When the rolls have roughly doubled in volume, you are ready to proceed.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-18-16.04.27-1024x768.jpg)
Break an egg into a cup and add about a tablespoon of cold water.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-18-16.05.17-1024x768.jpg)
Beat the egg mixture with a fork until smooth.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-18-16.06.44-1024x768.jpg)
Use a pastry brush to lightly coat each roll with the egg mixture.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-18-16.08.42-1024x768.jpg)
When all the rolls are coated, you’re ready to put them in the oven.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/Pouring-water-in-oven-1024x701.jpg)
Pour 1/2 cup of hot water into the pan on the lower shelf.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-18-16.13.21-1024x768.jpg)
Place the sheet of rolls in the oven just back of center.
Bake 8 minutes.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-18-16.21.57-1-1024x768.jpg)
After 8 minutes, turn the pan in the oven so it will get done evenly. If it looks like the rolls are going to burn, tent a piece of foil over them.
Bake another 8 to 12 minutes.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-18-16.31.17-1024x768.jpg)
When the rolls are golden brown, take them out of the oven.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-18-16.43.32-1024x768.jpg)
When they’re cool enough to touch, move them to a wire rack to cool.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/2020-06-18-16.47.57-1024x768.jpg)
These buns have a beautiful smooth light airy texture, and they taste wonderful, with hints of butter, eggs, sweet, and salty. The top crust is thin and crispy.
![](https://cookgoodstuff.com/wp-content/uploads/2020/06/Chicken-Sandwich-1024x863.jpg)
The cook got to eat a chicken sandwich after finishing.
These also make great breakfast sandwiches with eggs and cheese!