This isn’t some cheater dough that takes 40 minutes. This is a real brioche. Make it with love and respect. It deserves it! Note: I made mine into mini burgers which are all the rage. Sliders are SOOOO 2012. Mini burgers are bigger, but not quite the huge burgers you get for fast food. You can make yours whatever size you like, even if you make “retro” sliders. The buns in the photo are a knotted bun. Working one at a time, take your dough ball and roll it out into a long snake, maybe 12 inches long. Do not use flour to prevent sticking. Use a little bit of oil or nonstick spray. Tie the snake into a loose knot, which will leave you with two loose ends. Take the left side and wrap it back around the top, and take the right side and wrap it around the bottom of the knot, pinching them to connect it all into a beautiful knotted bun. It’s super easy and you’ll get the hang of it as soon as you do it once. Δ Δ
