Now it’s no secret that I love brioche. So when smitten kitchen posted this recipe, I knew I was going to have to make it. I mean, I had all the ingredients on hand and we were going to be making burgers to entertain some of our neighbors. Fresh burger buns have to be better than the store bought ones, right? I know people must think that I’m crazy to make my own buns when they’re so cheap at the stores. Oh goodness, there is just no comparison (not to mention, no high fructose corn syrup either).
I love this recipe. The dough is stickier than most bread doughs, but that’s just the way brioche bread dough is. Try not to add too much more flour when kneading. If it’s just too sticky, let it rest for a couple minutes for the flour to absorb the liquid.
Although these buns are delicious all by themselves (a few met their fate in my stomach without any accompaniments) we did end up using them with burger patties. Our neighbors may have thought us odder than we actually are if we just served them buns. . . And what kind of burger did we opt to make? Why, the best burger of all times of course, the cowboy burger: