Cornbread Brioche Buns With Honey Butter Glaze
 
 
Makes 8-16 buns, depending on size
Ingredients
Buns:
  • 1 cup lukewarm water
  • 3 tablespoons warm milk
  • ⅓ cup honey, divided
  • 1½ tablespoons active dry yeast
  • 2 eggs, divided
  • 2 cups all-purpose flour
  • 1¾ cups yellow cornmeal
  • ½ teaspoon sea salt
  • 2½ tablespoons unsalted butter
Glaze:
  • 1 tablespoon honey
  • 2 tablespoons unsalted butter, softened
Instructions
Make the buns:
  1. In a medium bowl, combine the water, milk, 2 tablespoons honey and yeast and let sit until foamy, about 10 minutes.
  2. In a large bowl, combine the flour, cornmeal and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal.
  3. Add yeast mixture, 1 beaten egg and remaining honey to flour mixture. Stir everything until it comes together to form a shaggy ball. Then knead the dough by hand on a well-floured work surface until it's smooth, adding flour as needed, about 10 minutes. Transfer dough to an oiled bowl, cover with plastic wrap and let it rise until doubled in size, 1-2 hours.
  4. Line two baking sheets with parchment paper. Divide dough into 8 equal pieces for regular-size buns or 16 equal pieces for slider-size buns. Gently shape each piece into a ball and arrange 3 inches apart on the prepared baking sheets. Cover buns with a clean kitchen towel and let rise until doubled in size, about 1 hour.
  5. Place a large shallow pan of water on the bottom rack of your oven and preheat to 400 degrees.
  6. Beat the remaining egg with 1 tablespoon water and brush it on top of the buns.
  7. Bake buns until tops are golden brown, about 20 minutes (less if making slider-size buns), rotating sheets halfway through.
Make the honey butter:
  1. While buns are baking, combine the honey and butter in a small bowl and brush over warm buns.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/cornbread-brioche-buns-honey-butter-glaze/