I am guessing there are not a lot of people out there who make their own burger buns. I think this calls for a burger revolution. We don’t spend enough time thinking about the humble burger bun. We spend too much time thinking about the patty while the bun is just something that holds our burger together. I am guilty of that too. For some reason the idea of making my own burger buns had never crossed my mind. It just seems easier to go out and buy a bag of hamburger buns than deal with a hot kitchen and the ever unpredictable yeast. But what are those tasteless stone-hard buns doing for our burger? Exactly nothing.

Thankfully last summer the bread bug had bit me. Making bread or anything invloving yeast no longer intimidates me. So when I saw this recipe I had to try it out. Just imagine the best burger you had ever had and now times it by ten. That is how much you can improve your burger with the addition of a homemade bun. Nothing beats the freshness and the sweet fluffy goodness that hits you taste buds as you take the first bite. It’s the perfect complement to the salty and juicy flavor of a burger. Plus your house will smell amazing.

Brioche Burger Buns (adapted from smittenkitchen.com)

In a glass measuring cup, combine one cup warm water (110-115°F), 3 tbsp. warm milk, 2 tsp. active dry yeast, and 2 1/2 tbsp. granulated sugar. Let stand until foamy, about five minutes. Meanwhile, beat 1 large room temperature egg.
In a large bowl, whisk 1 1/2 cups whole-wheat flour, 1 1/2 cups plus 1/3 cup all-purpose flour mixed with a handful ground rolled oats and 1 1/2 tsp. salt together. Add 2 1/2 tbsp. softened unsalted butter and rub into flour between your fingers, making crumbs. Using a dough scraper or a fork, stir in yeast mixture and beaten egg until dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. The dough should be on the stickier side.
Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours.
Line a baking sheet with parchment paper. Using dough scraper or butter knife divide the dough into 8 pieces. Roll each piece into a ball and arrange on a baking sheet lined with parchment paper. Allow two to three inches between each bun. Lightly coat a piece of plastic wrap with nonstick spray and use it to cover the buns. Let rise in a warm place for one to two hours.
Set a shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat 1 small egg with one tbsp. water and brush the mixture on top of the buns. Sprinkle the buns with sesame seeds. Bake, turning halfway through baking, 15 minutes or until golden brown. Transfer to rack and cool completely.