The Best Brioche Buns

1. In a glass measuring cup, combine warm water, milk, yeast and sugar. Let the mixture rest until foamy, about 5 minutes. Meanwhile, beat 1 egg.
2. In the bowl of a stand mixer, add the flours, salt and butter. Mix the ingredients until crumbly.
3. Stir in the yeast mixture and the beaten egg. Run the mixer on medium-low until a dough forms, about 8 minutes.
4. Shape the dough into a ball and return it to the bowl (it will be sticky and wet). Cover bowl with a clean, damp kitchen towel and let the dough rise in a warm place until it has doubled its size, about 2 and 1/2 hours.
5. Line a baking sheet with parchment paper. Using a dough scraper, divide the dough into 8 equal parts. If you have a scale, weigh each piece so they are all about the same size.
6. To shape the dough into balls, gently flatten each piece, then pull up each side pinching it together in the center. Repeat until the ball is sealed. Flip the ball over (seam side down), place it in your palm and with your other palm gently roll into a smooth ball.
7. Transfer to the parchment lined baking sheet, placing them 2 to 3 inches apart. Cover loosely with plastic wrap (lightly sprayed with oil) and let buns rise in a warm place for about 1 to 1 1/2 hours, or until puffy and slightly risen.
8. To make the egg wash, beat the remaining egg with a splash of water. When the buns are finished with the second rise, gently brush each one with egg wash. At this point, you can sprinkle sesame seeds onto your buns if desired.
9. Preheat your oven to 400°F and place a shallow baking pan on the oven floor. Before the dough goes in, add about ½ cup of water to the pan (to create steam). This will help keep the bread nice and moist.
10. Put the pan of bread into the oven and bake for about 15-20 minutes or until golden brown.
11. Transfer to a wire rack to cool completely.

Adapted from The Clever Carrot.