Chicken Burgers with Homemade Brioche Rolls

I think it is important to conquer your fears.  For some reason I have shied away from bread making.  I don't think I am the only one.  I imagine there are plenty of people like me who would rather just visit their local bakery or supermarket to satisfy their needs.  Breads take a lot of time (first rise + second rise and it's already 2-3 hours without the kneading and baking) and it generates a sticky mess.  It's time for me to face my bread making fears and say, "I am not afraid!"  If I can overcome the fear and find success, I can only imagine the endless possibilities - Baguettes, Brioche, Challah, Pain de Mie, Hokkaido Milk Bread, Bagels, etc.

I made chicken burgers tonight. I realized that I did not purchase any burger buns during my weekly run to the market. I thought, "Why not give it a try and make my own buns?" I followed the brioche roll recipe from the Smitten Kitchen to a tee.  The only change I made was to bake the buns on a baking stone.  The result was a very tasty slightly sweet bread.  The chicken burgers are made from ground chicken, finely chopped caramelized onions, egg, soft bread crumbs, parmesan, chives, salt and pepper.

Light Brioche Burger Buns
Adapted from Comme Ça restaurant in Los Angeles, via the New York Times

Makes 8 4 to 5-inch burger buns

3 tablespoons warm milk
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
2 large eggs
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened
Sesame seeds (optional)

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.

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.

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.