Beet Brioche Burger Buns

These buns are pretty good. To give it more beet flavoring, I left the beet puree in larger chunks. This way when I bite into the buns, there will be little pieces of beets in them. I make the entire batch and freeze the buns I don't use for a later time. This recipe can also be found at gardengirlrecipes.com.

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Ingredients

1 small beet olive oil

5 tbsp unsalted butter, softened

¾ cup milk

1 tbsp honey

2 tsp active dry yeast

2 egg

3¼ cups bread flour

⅓ cup all-purpose flour

1 tsp salt

1 tbsp water

poppy seeds, optional

sesame seeds, optional

Coat the beet in olive oil, wrap in foil, and roast in oven preheated to 400°F for 45-60 minutes.

In a food processor, puree the beet and butter.

In a small saucepan, warm the milk to 90°F and stir in the honey.

Add the yeast and let sit until foamy, about 5-10 minutes.

Beat one egg and set aside.

In the bowl of a stand mixer, combine the flours and salt using the paddle attachment. Add the beet butter and mix on low to make crumbs.

With the hook attachment, add in the yeast mixture and the beaten egg and mix until a soft dough forms.

Knead the dough for 8 to 10 minutes.

Shape dough into a ball and place it in a large greased bowl. Cover with a damp kitchen towel and let rise for 1½-2 hours, until doubled.

Line a baking sheet or two with parchment paper. Divide dough into slider buns (about 2 oz each). Gently roll each into a ball and arrange 2-3 inches apart on the prepared baking sheets.

Cover loosely with a piece of plastic wrap lightly coated in nonstick spray. Let the buns rise in a warm place for 1-2 hours.

Mix the remaining egg with 1 tablespoon of water to make the egg wash.

Brush the buns with egg wash and sprinkle with sesame seeds or poppy seeds on top.

Set a large shallow pan of water on the oven floor and bake in a preheated oven at 400°F, rotating the baking sheets halfway through baking, about 10 minutes. Transfer to a rack to cool completely.