Rosemary Brioche Burger Buns

Yesterday started a new chapter in my life! Perhaps not too exciting for most people, but I've decided to wake up early for an ENTIRE month. Early is a relative term, meaning 7 am. We got up at 7 yesterday, and I went out for a pleasant run before work. I know I have motivation issues at the end of the day, after a long day of work, and so working out in the morning is really my only option on a work day; however, getting out of bed is tough stuff! This group effort, which consists of waking up at 7 am for all of February (plus yesterday, our over-ambitious extra day!), is perfect for starting my training! At least coach is helping get me out of bed! I'll keep you updated on my success (wishful thinking?) - hopefully I'll make it!

Last week, after buying some ground bison meat, I decided I should learn to make burgers - a feat I will share with you on Friday! After establishing my plan of action, I realized I should make the buns too - and so the quest began. Which type of bun is best? If you watch "The Office" I hope you chuckled at that (I'm a dork, admittedly).

After reading numerous lists with titles like "Best Burgers in America" and "20 MUST EAT Burgers" I established that either sourdough or brioche buns are the best. Seeing as I have no sourdough starter, I opted for brioche. I used a recipe from The New York Times for the buns, but added some rosemary to the tops of the buns. I should have shaped them a bit more carefully, as mine were more bulbous than I would have liked - but it turned out just fine in the end (meaning, upon eating).

Not only were these a-freaking-mazing, but they were SO fun to make. I opted to do these by hand, not using my mixer, and was so glad I did - the dough felt like a dream in my hands! It had substance to it, a weight that felt good, and was smoother than any dough I've felt. I probably could have kneaded it all afternoon and been really happy about my day. Alas, I had hungry tummies waiting for dinner, so my kneading obsession came to an end. Although I did dream about making more last night... no joke.

Rosemary Brioche Burger Buns

• Author: The New York Times
• Prep Time: 2 hours
• Cook Time: 15 mins
• Total Time: 2 hours 15 minutes
• Yield: 8 buns 1x

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Description

Savory, simple, and delicious when lightly toasted with a bit of butter.  These buns make any sandwich gourmet.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup warm water (110 F)
• 3 Tbsp warm milk
• 2 tsp active dry yeast
• 2 ½ Tbsp sugar
• 2 large eggs
• 3 cups bread flour
• ⅓ cup all-purpose flour
• 1 ½ tsp salt
• 2 ½ Tbsp unsalted butter, room temperature
• dried or fresh rosemary sprigs

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Instructions

1. Combine the warm water, milk, yeast, and sugar. Let proof for 5 minutes.
2. In a large bowl, combine flours and salt. Using your fingers, crumb the butter with the flour.
3. In a small bowl, beat one egg. Add the beaten egg, and yeast mixture, to the flour. Using a dough scraper, combine until the dough holds together. Turn the dough out onto a floured surface and knead until smooth - about 10 minutes. Be vigorous - throw it down onto the counter every few kneads. Add flour as needed, but keep in mind that more flour will result in a tougher bun.
4. Place in a lightly oiled bowl and cover to let rise until doubled in size - 1-2 hours. Remove the dough from the bowl and cut into 8 equal pieces, shape into slightly flattened balls, and place on parchment paper. Cover with a light tea towel or oiled plastic wrap, and allow to rise another 1-2 hours - until doubled in size again.
5. Set a shallow pan of water on the bottom rack of the oven, and preheat to 400 F. Beat the remaining 1 egg with 1 Tablespoon of water, brush the tops of each bun, then sprinkle rosemary over each bun. Bake until golden on top, 13-15 minutes. Let cool completely before cutting and using for burgers.

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