brioche-burger-buns
Here is the recipe for the brioche burger buns in my breakfast smash burger video. Because of the Tangzhong, you can totally make them a day or two in advance, and they will stay perfectly fluffy.
Ingredients
For the Yeast
120 1/2c (g) Tepid Whole Milk 95°F/35°C
1 tbsp (10g) Yeast
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