White Chocolate Brioche Buns

In an electric mixer fitted with a dough hook, combine flour, yeast, sugar, salt, water and eggs. Beat on low for 3 to 4 Minutes to combine ingredients. Stop mixer to scrape sides of the bowl and make sure flour is incorporated. Knead another 3 to 4 Minutes. Add the butter, one piece at a time, mixing after each addition. After all butter is added, turn speed to medium and mix for 15 Minutes to develop the gluten. Put the dough in a large bowl and cover with plastic wrap; let the dough proof in the refrigerator for at least 6 hours or overnight. Preheat oven to 350 degrees F. Spray or line 24 muffin cups. Divide dough in half and roll out to a rectangle approximately 12” x 10”. Spread half the filling over the dough, spreading all the way to the edges. Roll up dough, jelly roll style. Slice into 12 pieces, each about 1 inch thick. Place into prepared pan. Repeat with remaining dough. Bake 20 to 22 Minutes or until golden. Remove from oven and cool.