I am happy with my first run of Brioche buns, following Peter Reinhart recipe from Crust and Crumb. If I had taken the buns off 5 minutes sooner they would have been prefect. I used 150 g for buns so next time I will reduce to 100 g. The 150 g were almost too big to put a mouth around. The last bit of dough I made loaf which I took off on time so the crust is better.. I had coated the buns with black sesame seeds after egg wash. The first run was close call had I taken them off 5 minutes later they would have been burned, Burgers were very good.