22 responses

  1. Jenn
    June 24, 2011

    Would this work for hot dog or smokie buns or would the buns be too soft? We’ve got an Edworthy Park bbq/picnic on the agenda this weekend and due to the number of folks and minature size of our bbq, only long skinny items are on the menu.

  2. angela
    June 24, 2011

    is it really as easy as it sounds? i’ve always been intimidated by baking with yeast so i used my breadmaker to make odd shaped/dense loaves.

  3. Erica B.
    June 24, 2011

    Nice buns! 😉 (sorry couldn’t resist)

  4. Vivian
    June 24, 2011

    Jenn, I have used this recipe for regular hot dogs and it came out fine (no “squishier” than the buns sold in the store, for sure). Maybe for smokies you could give the cut bun surfaces a quick garlic butter “mop” and toast them which makes them a little sturdier. As to your BBQ grill space…you could still do burgers, just make them little squares to maximize the space. Square mini-burgers…cute! Julie, I agree, anything made at home is far superior…and just as fast really AND you KNOW what’s in it! MUST make that devine bacon jam today!

  5. Jan @ Family Bites
    June 24, 2011

    I so hear you on this one. We make most of our own breads all the time, including buns, and people are so shocked by it. Congrats on the book – I can’t wait to see it.

  6. Holly
    June 24, 2011

    Cheers to you an Sue on the book; its gonna be awesome!!

  7. Laurie from Burnaby
    June 24, 2011

    Congrats on the Bean Book. Having had 2 books published, I know about the frantic days and nights getting them in. I can’t wait until your book comes out. :)

    These buns look great, but yeast doughs never rise for me. :(

  8. Donna
    June 24, 2011

    Yes, homemade baking is an Art anyone with motivation can do. It just takes time and practice. the rewards are tasty. Mind you, being able to make brownies or chocolate chip cookies any time you want them can be a broadening experience.
    Must try these buns..

  9. CathyH
    June 24, 2011

    These look amazing!
    And for that cold……3 pieces of crystallized ginger in a teacup, ginger tea poured over. Drink the tea and then eat the ginger. Burns, but is highly effective.
    And by the way, my potato condo is growing!!!!! Seed potaotoes from the potluck. YAY!

  10. CathyH
    June 24, 2011

    That would be potatoes. Yes, I can spell.

  11. Lisa
    June 24, 2011

    I’m totally having burgers on brioche buns with bacon jam this weekend… Can’t wait!

  12. Erin
    June 25, 2011

    Just finished our brioche burgers. BEST BURGER BUNS EVER!!!!!! Thanks for another recipe that makes me look super-impressive in front of my friends and family:) I will be having an egg brioche-wich tomorrow for breakfst for sure. Eat your heart out McMuffin! Thanks Julie!!

  13. Cheryl
    June 26, 2011

    I’ve got a pork shoulder in the oven for pulled pork tonight. And I was already thinking that it would be easier to make buns than drive to buy some! These are going to be perfect!

  14. suchalab
    June 26, 2011

    these turned out exactly like your photograph, I was impressed and so was everybody else. They were great with homemade burgers and bacon jam!

    Julie, how much leeway in this brioche recipe to use different flours, say some whole wheat or my just purchased quinoa flour(which I really have no idea what to do with!) Thanks

  15. hypnoid
    June 27, 2011

    We made burgers tonight, and baked our own buns for them. Just used our regular pizza dough technique, with a bit of whole wheat flour and some yogurt added. They came out less spherical and more flat, but delicious.

  16. hypnoid
    June 27, 2011

    Bonus, the pizza-dough buns were oven-ready in 20 min or so. Minimal raising time…

  17. Cheryl
    June 28, 2011

    This recipe inspired me to make a batch. soo good!! I added sun dried tomatoes and fresh thyme from my garden.

  18. Georgia Pellegrini
    June 29, 2011

    These look so elegant and beautiful. I’m looking forward to your book!

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