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Soft Brioche Buns (with Potato Starch)
These brioche buns (or rolls, depending on how you shape them) are incredibly soft, fluffy, and rich. While brioche is usually quite heavy because of all the butter, using the tangzhong method and a little potato starch keeps these rolls wonderfully light, pillowy, and moist, without losing that rich, buttery flavour. Difficulty – Medium
Ingredients
Method
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