Make that 8 to be exact. And no, we're not talking Octomom here. I'm talking fresh from the oven, made-from-scratch hamburger buns. Sturdy and rather stately on the outside, yet soft and cozy on the inside. Several years ago The New York Times ran an article about the best burger and how to achieve perfection in all of its "parts". The hamburger buns were described as light and brioche-like which is exactly spot on. The recipe is fool proof and the bun is sure to become a staple in your home too.
Light Brioche Buns: http://www.nytimes.com/2009/07/01/dining/011brex.html
Adapted from Hidefumi Kubota, Comme Ca, Los Angles
Recipe courtesy The New York Times, published June 30, 2009.
I promise, you'll never buy a sorry package of gummy hamburger buns again.
Recipe courtesy The New York Times, published June 30, 2009.
I promise, you'll never buy a sorry package of gummy hamburger buns again.
CHOW.
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