Yes, hamburger buns.  Hey, it is Memorial Day and you know I am having a barbeque.  It seems like every weekend in the summer we host a barbeque.  And Memorial Day is the start of the season.  To start things off right, I decided to use this extra Tuesday in May to go back to the Pecan Sticky Buns recipe and just use the brioche part to make extra special buns for our hamburgers.

Again I used my 14 cup food processor to process the sponge and the dough.  This was so easy.  Then came three risings.  The first was at room temp for 2 hours.  Then overnight.

The next morning, my kids and I made round bun shapes and placed them on a baking sheet to rise again.  This time for about 4 hours.

J & L placing their buns on the baking sheet

Then I brushed on an egg/water glaze and sprinkled the tops with smoked sea salt.

I popped them into the oven for 30 minutes, until the internal temperature was 200 degrees.  The end result were beautiful buns.

They were delicious as is.  Putting them around a homemade hamburger was a beautiful sight.  And paired with my sister’s corn salad…yum, yum!

Can you believe we are almost in June???  June will bring us Oasis Naan and French Strawberry Cake.  Should be delicious.  Check back soon!