Garlic Parsley Butter Brioche-Style Burger Buns

Steps

1. Prepare first: mince the garlic and chop the parsley. Set aside one third of the garlic and one quarter of the parsley for the topping; the rest goes in the dough. Soften the butter and set aside 20 g of it for the topping.
2. In a large bowl, whisk the flour, instant yeast, sugar, salt and dried thyme.
3. Beat 1 egg (half the eggs) into the warm milk with the lukewarm water, then pour this into the flour mixture. Add the dough portion of the garlic and parsley and mix to a shaggy dough. This is about 60% hydration from the milk and water, with 1.8% salt.
4. Knead 8 to 10 minutes until smooth, then knead in the remaining 50 g of softened butter, a piece at a time, for another 4 to 5 minutes until the dough is soft, elastic and slightly tacky.
5. Cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
6. Line two baking sheets with parchment. Divide the dough into 12 equal pieces, shape each into a tight ball, then flatten to about 3½ inches across.
7. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until puffy and the dough springs back slowly when poked. Meanwhile, preheat the oven to 375°F (190°C).
8. Beat the remaining egg and brush it gently over the buns.
9. Bake 16 to 20 minutes, until deep golden and 190°F (88°C) in the center.
10. While they bake, melt the reserved 20 g of butter with the reserved garlic over low heat for 1 minute, then stir in the reserved parsley.
11. Brush the hot buns with the garlic-parsley butter, then cool on a rack at least 30 minutes before slicing.