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

Adapted from The New York Times

Makes 8 buns

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

Combine the warm water, milk, yeast, and sugar. Let proof for 5 minutes.

In a large bowl, combine flours and salt. Using your fingers, crumb the butter with the flour.

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.

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.

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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