• prep: 12 hr
• cook: 20 min
• total: 12 hr 20 min

servings:

Yield = 9 or 18 buns This dough recipe is the light brioche recipe from Bread Toast Crumbs. The assembled pans of buns can rise in the fridge overnight and baked directly from the fridge (no additional rising on the counter top) in the morning. The assembled pans can also be frozen. Thaw at room temperature about 6 hours before you plan to bake. Then bake as directed in recipe. *For lukewarm water: Mix 1.5 cups cold water with .5 cups boiling water. Or, simply, use 2 cups warmish tap water.

• 6 cups (768 g) all-purpose flour
• 1 tablespoon kosher salt
• 1/3 cup (77 g) sugar
• 2.5 teaspoons instant yeast
• 2 egg
• 2 cups lukewarm water* (see notes above)
• 1/2 cup milk, 2% or whole
• 6 tablespoons melted butter
• 3 cups (384 g) all-purpose flour
• 1.5 teaspoons kosher salt
• 3 tablespoons sugar
• 1.5 teaspoons instant yeast
• 1 egg
• 1 cup lukewarm water
• 1/4 cup milk
• 3 tablespoons melted butter
• 1.5 cups packed brown sugar
• 1/4 cup cinnamon
• pinch salt
• 12 tablespoons melted butter
• 8 oz cream cheese, softened
• 2 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• milk or cream to thin

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