Brioche

Prepare the necessary ingredients.

Mix flour, sugar, salt, and yeast, then add room temperature eggs and warm milk in a mixer with a whisk attachment. Mix on low speed until smooth.

Replace the whisk with a hook and gradually add softened butter. Once all the butter is incorporated into the dough, knead it by hand. Shape it into a ball by folding the edges down, place it in a large dry bowl, cover with plastic wrap, and set in a warm place for an hour; it should double in size.

Lightly dust the work surface with flour and knead the risen dough, reshape it into a ball, place it in a bowl, cover with plastic wrap, and return to a warm place for another hour. Then refrigerate for a few hours, preferably overnight.

Divide the risen dough into 16 equal parts and cover them with plastic wrap to prevent drying out. Take one piece of dough and gently shape it into a ball. Then place your hand on the dough (like karateka breaking bricks) and roll the ball as if dividing it into two unequal parts. The piece of dough should resemble a head and body connected by a long neck. Make a wide hole in the 'body' of the dough and push the 'head' through it, shape the bun with your hands, and place it in a mold. Do the same with the remaining fifteen pieces.

Cover the rolls with plastic wrap and let them double in size, which may take another hour.

In a small bowl, beat the egg with a pinch of salt.

Brush the buns with egg and send them to an oven preheated to 190 degrees for about 18 minutes. The buns should turn golden-brown.

Place the baked rolls on a rack and let them cool for about 10 minutes.

Serve warm.