Oh, that’s a good question – I’ve never thought of doing that, myself. Honestly, I don’t think this recipe would make more than 4 buns, so I’d just portion it that way, bake at the same temp and just keep an eye on them until baked.

If you do give it a try, please let me know how it went!

You’re using great products, Ashlie, so it’s definitely not that. I do all my kneading by hand, which you can probably tell by the end result. Incorporating butter can be a LENGTHY knead by hand. If I were you, I’d try stopping the knead before the windowpane phase. We’re not really making bread in the traditional sense here, brioche is almost like a bread and a cake. Use my photo as inspiration of where you’d want it to be (perhaps even a bit more kneaded than mine, since you have the machine doing the work), and see what your final result is. But you don’t need windowpane, I never get it to that point.

King Arthur is a great choice. I suspect your results will be much more manageable – but let me know!

Thanks so much! I will try another flour. If I use American flour it is usually King Arthur.

I think we may have found our culprit, Fran! Great flour, but I find it has a MUCH lower absorbtion of liquid than a typical North American all-purpose flour. My husband, an avid pizzaiolo, has long stayed away from most storebought French flours because they don’t form balls for his level of hydration nearly as well as a higher protein T65 flour.

That said, you can definitely still use the flour, but you’ll need to add some extra to the recipe. How much is hard to say. I suggest, for starters, just trying with a regular all-purpose flour, see the result (which I assume will be MUCH less “sticky”) and then adjust the recipe with Francine flour if you choose to make it again with that. I’d likely start with no less than an extra 20g flour w/ the Francine, but hard to know as I haven’t handled your dough personally.

I’m using Francine regular or all purpose flour.

Ok, so you weighed everything – which is 100% the best way to isolate a problem. If the measurements were all correct (and perhaps you did make an error in weighing something, it’s happened to me more than once, by accident, in my kitchen!) then I would point to the flour. What type or brand are you using? Some flours just don’t absorb hydration like others do. That would be my next guess.

I’m stumped, too. I weighed the 3 eggs and had to remove a little of the whites. I can’t figure out what it is, but I must have made some error during the process. Too much butter? Not enough flour? Impossible to determine what error was made. I will try again.