It’s true. I’m pregnant.

Err. Was pregnant.

Remember all my talk about how much I hated yeast? It was all a cover. For the torrid love affair we were having.
Ever since I first successfully used it to make pizza dough, we’ve been going at it everywhere. The kitchen table, the countertops, the floor. No inch of my kitchen has gone unturned (sorry Sophie, but it’s better you find out sooner rather than later – but don’t worry, I always clean up afterwards).

I’ve been kind-of busy lately, though, what with exams and schoolwork and everything so I told the yeast we were going to have to take a break for a while. At least until the next HBinFive bread braid.

But then on Wednesday night, who comes knocking at my door for a booty call? None other than a package of Fleischmann’s Active Dry Yeast. So one thing led to another. We got caught up in the heat of the moment. SOMEONE forgot to use protection. And so before I knew it, with the shortest gestational period known to the human race (4 to 5 hours) these light brioche burger buns were born.

But now the s*** really starts to hit the fan. Because here I am, an unwed mother with many years of medical/graduate school left to go. Now burdened with not ONE, not TWO, but EIGHT burger buns to raise.

So did I give them up for adoption? Ship them off to my mother (she would be in “young grandmother” heaven)? Drop out of medical school to become a stay-at-home mom?

Nope.

I did the next best thing. I ate them.

Call it bad mothering, but it just seemed like the right thing to do at the time.
I saw this recipe of light brioche burger buns on Smitten Kitchen way back when I made the whole wheat pumpkin pie brioche. And it was love at first sight. Ironically, it was also love at first bite. I warn you though that once you make these, no other burger bun will ever compare. So be careful.

Light Brioche Burger Buns
Makes 8, adapted from Smitten Kitchen

1 1/2 oz milk (3 tbsp)
1 package active dry yeast
2 1/2 tbsp sugar
2 large eggs, separated
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 tsp salt
2 1/2 tbsp butter

  • 1. In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.
  • 2. In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a 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 will be on the sticky side so it can be a bit messy, but keep in mind that the more flour you knead in, the tougher the buns will get. Try to leave them tackier than you would a round loaf.
  • 3. 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. (In my freaky, warm apartment this only took an hour.)
  • 4. Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for one to two hours. (Again, this only took one hour in my apartment and I suspect, you’ll also only need an hour for a second rise.)
  • 5. Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with one tablespoon water and brush some on top of buns. Sprinkle with sesame seeds, if using. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
  • 1. In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.

    2. In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Stir in yeast mixture and beaten egg until a 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 will be on the sticky side so it can be a bit messy, but keep in mind that the more flour you knead in, the tougher the buns will get. Try to leave them tackier than you would a round loaf.

    3. 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. This took me about an hour and fifteen minutes.

    4. Line a baking sheet with parchment paper. (Or not, I didn’t and they turned out fine.) Divide dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for one to two hours. (I went for a run and when I came back these were ready to go…about another hour and fifteen minutes).

    5. Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with one tablespoon water and brush some on top of buns. Sprinkle with sesame seeds, if using. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.

  • 1. In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.
  • 2. In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a 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 will be on the sticky side so it can be a bit messy, but keep in mind that the more flour you knead in, the tougher the buns will get. Try to leave them tackier than you would a round loaf.
  • 3. 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. (In my freaky, warm apartment this only took an hour.)
  • 4. Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for one to two hours. (Again, this only took one hour in my apartment and I suspect, you’ll also only need an hour for a second rise.)
  • 5. Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with one tablespoon water and brush some on top of buns. Sprinkle with sesame seeds, if using. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
  • 1. In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.
  • 2. In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a 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 will be on the sticky side so it can be a bit messy, but keep in mind that the more flour you knead in, the tougher the buns will get. Try to leave them tackier than you would a round loaf.
  • 3. 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. (In my freaky, warm apartment this only took an hour.)
  • 4. Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for one to two hours. (Again, this only took one hour in my apartment and I suspect, you’ll also only need an hour for a second rise.)
  • 5. Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with one tablespoon water and brush some on top of buns. Sprinkle with sesame seeds, if using. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
  • Now a fabulous burger bun like this calls for a fabulous burger. Back before Thanksgiving I had bought a log of cranberry goat cheese from Trader Joe’s. And I needed something to do with it. I thought about incorporating it into a pasta dish, or just making some grilled cheese. But then I thought, what goes better with cranberries than turkey? And what would be better on a burger bun than, well, a burger?

    So I adapted this recipe for Thanksgiving burgers that I had seen on A Year In The Kitchen a LONG time ago. And while it doesn’t really taste like Thanksgiving, it does taste delicious with the cranberry goat cheese. The only thing that would make it better would be if I added a layer of stuffing. And some gravy. But that might be vaguely excessive, don’t you think?

    Thanksgiving Turkey Burgers
    Serves 4, adapted from A Year In The Kitchen

    1 1/3 lb lean ground turkey
    1 red onion, diced into small pieces
    1/4 cup dried cranberries
    1/2 tsp salt
    1/2 tsp black pepper
    1 tsp poultry seasoning
    4 oz cranberry goat cheese (or if you can’t find cranberry goat cheese, just top with goat cheese and cranberry sauce)

    1. Mix all of the ingredients together from turkey through poultry seasoning. Form into four patties.

    2. Preheat your grill or George Foreman if you are like me and don’t have a grill. Cook until done.

    3. Eat on a delicious brioche hamburger bun topped with 1 oz of cranberry goat cheese. Or more. To taste.

    I am submitting this to Deb for Souper Sundays. This has also been Yeastspotted!

    You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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    45 Responses to Bringing A Whole New Meaning to the Phrase "Bun In The Oven"

    1. Those are some beautiful babies!
      I hate to fill you in but there has been some cheating going on, and with a much older woman. Yes, there has been a passionate affair going on right here in my house every weekend – and get this, my husband likes to watch! LOL!

    2. Katy ~ says:

      I am snorting with laughter (such a ladylike picture that you didn’t need, I am sure hahahahaha). Joanne, I have been looking for a great burger bun recipe. Will surely be giving yours a try. The recipe sounds very good.

      And those burgers. Wow! Now I ALMOST wish I had some turkey left over. Will have to find another fabulous filling for these buns!

    3. Toni says:

      You are quite entertaining. 🙂 Enjoy what’s left of motherhood!

    4. Michelle says:

      The hamburger buns look great and could’t be easier!

      Glad gestation was over quickly!

    5. Barbara says:

      Funny post! And the photography is fabulous. Sounds like an easy enough recipe too.

    6. SE(Denufood) says:

      Fun Fun Fun…reading your post..these are very much famous as street foods in Bombay, eaten along with mixed vegetable or potato fritters..these look great and easy recipe..will give it a try!

    7. Shannon says:

      hillarious 🙂 love it. glad you’re loving the wild beasts!

    8. Daniel says:

      Joanne–I never imagined you would be the type of person who eats her young!! 🙂 Thank you for the laughs!

      Dan @ Casual Kitchen

    9. Wow, you scared me for a minute!
      Lovely buns dear, so glad you have the yeast-bug!

    10. Ellie says:

      yay they were delicious!

    11. Kim says:

      LOL! What a funny post. Has Donna been over visiting with you ;D A brioche hamburger bun sounds like it deserves the ULTIMATE title! They look like they turned out perfectly. Baking bread is so rewarding. You should definitely be proud of those babies 😀

      I also really like the idea of cranberry goat cheese. I mean that sounds delicious! I’m gonna have to search for it!

    12. you crack me up!
      I’m not a big bread eater but the turkey burgers sound awesome.

      I actually am planning a bread baking experience this week as well, though I’m not sure I’ve ever made anything but banana bread…

    13. Muneeba says:

      You ATE your babies??!! You monster! Tee hee .. actually, I stand corrected .. ‘coz I would’ve done exactly the same thing in your place with those beautiful buns. Only .. they’d be gone a lot sooner in my house 😉

    14. Karine says:

      If that ever happens to you, can I adopt one of your babies? I mean, I know I love in Canada and we will probably have some immigration issues, but we can fix it, no? 😛

    15. You’ll make a great mother eating your young 🙂
      Buns look great.

    16. Mari says:

      Gasp I wasn’t invited to the babyshower! Lol…I love your anecdote =). You are too much…thanks for putting a smile on my face

    17. comfycook says:

      Speechless. That is what I am. A young beautiful young LADY like you, having an affair with Mr. Yeast. For shame. Even those beautiful buns don’t make up for this.

      By the way, what will you two create, the next time around?

      You are a riot and the buns look great.

    18. Skip med school. You can be a writer, just not of children’s book. You do write beautifully and you bake that way too.

    19. Debinhawaii says:

      I think many of us would adopt your “babies”. The turkey burgers look good and I think I layer of stuffing would be fabulous on them.

    20. comfycook says:

      Please take a peek at this post. It is all about Joanne and my recipe.

      http://comfycook.wordpress.com/2009/12/06/stuffed-acorn-squash/

    21. Amy says:

      You are your young? It’s like an episode of National Geographic…for Foodies.

      Too funny, Joanne!

    22. Lynda says:

      You are funny! Love this post. What do you think about using white whole wheat instead of the bread flour to make it a tad more healthy?

      Great post. Thanks for sharing.

    23. Palidor says:

      Those buns do look good! So does the burger… cranberry-goat cheese sounds incredible!

    24. teresa says:

      you’re so funny! what a fantastic sandwich to go with a fantastic bun. i really need to try these!

    25. Velva says:

      This post had me laughing. What a great post! I gotta tell you I would be having a torrid love affair with those buns too. They look fabulous. I am so glad you and the yeast have been making a lot of whoopie because it has been lots of pleasure for the rest of us- Thanks for sharing!

    26. you are too funny. i was like BUNS IN THE OVEN WHAT? WHAT?!

      =D
      seriously. D says i’m going to die of poisoning. psh. i think not. at least i’ll die with cool pen tats on the arm.

      it was intense. i dripped sweat. it was okay after the first 400…then i was like chanting weird shouts to myself so that everyone near me moved away from my treadmill.

      hhahaha props. i guess i could blog as procrastination……. i probably will! =D
      hugs!

    27. girlichef says:

      They’re so adorable, I just want to gobble them up! LOL…seriously, they are killer! That yeast really gets around…we are pretty hot and heavy right now 😉

    28. Elra says:

      Your buns look pretty adorable, just like babies….

    29. Jeff says:

      You are like the black widow of baking.

      Nicely done and they kind of have their mom’s eyes and their daddy’s body.

    30. I’m afraid the social services people will be visiting you shortly 🙂 I think I may be tempted to eat those offspring too! They look delicious.

    31. You crack me up!! I think I might be tempted to start my own affair after seeing that recipe.

    32. You are hilarious! What delicious buns! They turned out perfect. And turkey burgers to boot. Love them with the cranberry goat cheese!

    33. Megan says:

      Jeee-mon-eeez, girl, you actually scared me for a moment.

      Now hand over one of the buns and no one gets hurt.

    34. Graziana says:

      wow homemade burger buns! I plan often to make them, but I always give up and use bought ones instead. I should try your recipe!

    35. Ola Jaonne,Ur so hilariously cute-and these are truly love buns(as annies song plays right now-sneaked in my xmas carols playlist)-i love love these buns Joanne-great babies always born in ur kitchen!!!!!
      are u on tweeter-sorry but i still havent got the hang of it-but please do leave me a link ,if possible ok….
      bejinhos,
      sugar plum

    36. Jen says:

      funny :)good luck with school, I am right there with ya!

    37. Bob says:

      Ha! You’re like a hamster. 😉

      Those buns look stunning. Once I have my kitchen sorted out I’m going to be making more bread. I also love yeast, although not quite so… thoroughly as you seem to. Heh.

    38. very well written…

      better be careful, if “Mom” ever read just the first few lines, you will be receiving boxes and boxes fo baby clothes…

      I love the sound of these buns…

    39. Natalie says:

      Hi Joanne, you will not believe this, hubs and i had these gorgeous burgers on brioche buns a few months back at a neat steak house place, and I’ve been yearning to make brioche buns ever since…a regular old potato bun just won’t do it for us anymore…but this recipe is such a keeper…thank you soooo much for sharing, you have done such an impressive job too…can’t wait to try it…!

      I gasped for a second there when I read you were pregnant…especially since I read the sweet Potato breakfast post first…so I was thinking OMG…pregnant with a groin injury ?… phew !…once again…hope you feel better really soon.

    40. Kelsey says:

      Joanne, once again you have made me actually laugh out loud! The rolls look soooo good, I would have eaten them too! Hope you feel better soon.

    41. Lol, Joanne, you really had be going for a second. Your posts are always a ray of humorous sunshine in my long workday. You awesome, babyeater, you ;p.

    42. Memória says:

      I’ve tried this brioche recipe before as well. I made hamburger and hot dog buns out of them for the fourth of July. This bread recipe really is great.

      Thanks for stopping by my blog btw!

    43. Anonymous says:

      #@%@#%^#$%

    44. Anonymous says:

      What a delightful and well-written piece. You made me LOL! I loved it!

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