Monday, June 25, 2012

Cheese Burger Buns

In the summer I am always in need of hamburger buns.  We eat a lot of sandwiches in the summer (pulled pork, veggie burgers, cheese burgers)  and for some reason my kids just do not like to eat them on regular bread, they demand buns.

In years past I have hesitated to make my own.  But now that I have three kids, I almost always would rather make my own then drag three kids to the market.

The powdered cheese in these buns make them amazing.  Perfect for a barbeque. 

This recipe has been on my to try list for a long time.  I recently made it for the frits time and LOVE it.  Why did I not make this when I first found it?  I don't know but I'm glad I made it.

Note:  This recipe makes 6 hamburger buns, but can easily be doubled to make more.

Cheese Burger Buns
Recipe source: King Author Flour
2 3/4 cups Unbleached All-Purpose Flour
1/3 cup cheese blend  powder or 1/2 cup finely grated sharp cheddar
3/4 teaspoon salt*
1 teaspoon onion powder, optional but tasty
1 tablespoon sugar
2 1/2 teaspoons instant yeast
4 tablespoons softened butter
1 large egg  (1 Tablespoon whole egg powder plus 2 Tablespoons water)
2/3 to 3/4 cup lukewarm water**
*Use 1 teaspoon salt if you use freshly grated cheese
**Use the greater amount of liquid in winter or in drier climates; the lesser amount in summer, or in a humid environment.


2 tablespoons melted butter


1) Combine all of the ingredients, and beat at high speed, using an electric mixer, for 2 minutes. To use your bread machine, put everything in the bucket, and let the dough go through its dough or manual cycle; skip to step 3 below if you're using a bread machine.

2) Place the dough in a lightly greased bowl or rising bucket, cover it, and let it rise for 60 to 90 minutes, until it's noticeably puffy.

3) Gently deflate the dough, and divide it into 6 pieces; each will be about 111g, a scant 4 ounces.

4) Shape the dough into balls, and place them in the wells of a lightly greased hamburger bun pan. If you don't have a bun pan, space them on a lightly greased or parchment-lined baking sheet.

5) Gently flatten the buns with your hand to fill the bottom of the pan's wells, or until they're about 3 1/2" to 4" wide.

6) Cover the buns, and let them rise for 60 to 90 minutes, until they're noticeably puffy. Towards the end of the rising time, preheat the oven to 350°F.

7) Brush each bun with some of the melted butter.

8) Bake the buns for about 20 minutes, until they're a light, golden brown, and their interior temperature is at least 200°F, measured with an instant-read thermometer.

9) Remove the buns from the oven, transfer them to a rack, and brush with the remaining melted butter. Allow the buns to cool completely, then store airtight at room temperature.

Yield: 6 big buns.