Add the pickle, add the lettuce: Cheese Burger Buns don't upset us. At all.

Ah, soft, tender, golden, soft (did I mention soft?) white rolls: a hidden vice for so many of us.

Back in the day, when Wonder Bread was helping build our strong bodies 12 ways, bread was judged by its softness. Your mother made your PB & J  on homemade bread? BLECHH.  Pepperidge Farm? So… adult. The bread of choice for kids was A) Wonder, or B) Sunbeam (batter-whipped; Little Miss Sunbeam. Remember?)

After all, it took a special kind of bread to be able to peel off its crust in one thin strip, then wad the remainder into a marble-like missile, suitable for shooting across the lunchroom table at your little brother. Oh, wait, I forgot. Your little brother was TO BE IGNORED. You were firing bread balls instead at the jerky boy who creamed you with a snowball at the bus stop that morning.

Retaliation: That’s what Wonder Bread was good for.

Still, there are those who love Wonder Bread for its sandwich-making qualities. Like my husband.

“Will you buy me some Wonder Bread next time you go shopping?” asks Rick.

With memories flooding my mind of the great bread I make every day here at King Arthur Flour, I always have the same answer.


I’ve tried to mimic Wonder Bread for Rick; really, I have. But there’s something about that air-pumped texture (Ms. Sunbeams’s batter whipping?) that I just can’t duplicate. My pain de mie cuts in beautifully thin slices; but I’ve yet to make a bread that squashes as nicely as Wonder—for a flattened PB & J, ammunition, or anything else.

Still, when it comes to soft white bread, I’m no slouch. Witness these Cheese Burger Buns: perfect, golden, butter-gilded orbs of comfort bread, firm enough to hold your burger and fixin’s, yet soft enough for an easy chew.

Save the chewy/crusty hard rolls for subs; my backyard burgers demand pillow-soft buns.

And I don’t mean Wonder. (Sorry, Rick. Again.)

Is your family Wondering what kind of buns you’ll bless them with at tonight’s barbecue? Try these:


Now, you don’t HAVE to use cheese powder in these buns. But it adds wonderful flavor and, compared to fresh cheese, leaves buns with a beautiful, smooth, evenly colored finish. I like the Vermont cheese powder we sell; feel free to use Cabot’s Cheddar Powder, if it’s available where you shop.


Since I used these buns for Sloppy Joes in the bread machine last week, I felt I’d best make the dough for them in the bread machine, too. In it all goes: egg, water, butter, sugar, salt, yeast, onion powder, King Arthur flour, and cheese powder.


About 25 minutes later, beautifully kneaded dough. Love that Zo!


Just over an hour later, still beautiful—and very buxom!


You’re going to make eight buns from this dough. Your first step it to take it out of the machine, and round it into a ball.


Another reason I love the bread machine: here’s your cleanup job once the dough is kneaded. A quick rinse in warm water and you’re good to go for next time.


If you’re bent on making buns that are exactly the same size, you’ll need to weigh the dough. Here it is on our Salter scale: 773g. I usually use American weights when measuring, but for purposes of division, these whole-number grams are much easier to deal with than fractions.


Divide the dough in half: half of 773 is 386. 386 1/2, to be precise. 384 is close enough.

Continue to divide each half in half till you have eight pieces of dough.


Round them into balls on a lightly greased work mat. You don’t have to use a mat; but again, cleanup is easy when you do.


Space the balls on a lightly greased or parchment-lined baking sheet.


Flatten them to about 3″ diameter, using the palm of your hand.


They’ll look like this. Cover, and let rise till very puffy.


Ah, buxom once again!


Brush with melted butter.


Bake the risen rolls till they’re golden brown…


…like this. Then brush with butter again. See the brown flecks on these?  This is a version I made with grated Parmesan. As I remarked earlier, feel free to use freshly grated cheese, so long as you don’t mind the freckled look.


Nice, golden interior.


Soft buns, ready for burgers, sandwiches, or Zo Sloppy Joes.


Do you feel a sudden urge to light your barbecue grill? I do!

Read, rate, and review (please!) our recipe for Cheese Burger Buns.

Buy vs. Bake

Buy: Wonder Bread Plain Hamburger Buns, $2.89/8 buns

INGREDIENTS:  Enriched Wheat Flour, Water, Yeast, High Fructose Corn Syrup or Sugar, Soybean Oil, Contains 2% or Less of: Wheat Gluten, Salt, Calcium Sulfate, Vinegar, Vitamin D, Cornstarch, Wheat Starch, Dough Conditioners (Datem, Sorbic Acid, Sodium Stearoyl Lactylate, Ethoxylated Mono and Diglycerides, Calcium Dioxide, and/or Mono and Diglycerides), Yeast Nutrients (Calcium Carbonate, Ammonium Chloride, Ammonium Sulfate, and/or Monocalcium Phosphate), Soy Flour, Enzymes, Calcium Propionate (to Retain Freshness), Whey, Soy Lecithin. If Topped, Also Contains Sesame Seeds or Cornmeal.

Bake at home: Cheese Burger Buns, $3.11/8 buns

INGREDIENTS:  King Arthur Flour, Water, Yeast, Butter, Egg, Sugar, Salt, Cheese Powder (Vermont Cheddar Cheese [Cheddar Cheese (Cultured Milk, Salt, Enzymes)], Whey, Dry Buttermilk, Salt, Disodium Phosphate].

PJ Hamel

PJ Hamel was born in Wisconsin, grew up in New England, and graduated from Brown University. She was a journalist in Massachusetts and Maine before joining the King Arthur Flour Company in 1990, where she's been ever since. Author or co-author of three King Arthur ...


  1. Mike T.

    Great! I bought the hamburger bun pan in the “store” and have been looking for an excuse to use it again… :)

  2. marielle

    Can I just say that I giggled at your response to your husband? LOL Thankfully the hubby around here has an affinity for the homemade stuff so our homemade buns (made from a sourdough & wheat tweaked version of the KA classic sandwich loaf) is a favorite.

    Those look yummy.

  3. Teresa

    Oooo, those look great. I do want to go light the grill! Right after I’ve made these! I’d like to try this with some white whole wheat flour. How much can I substitute without affecting the recipe?

    Love your blog!

    You can start by subsituting 1 cup of whole wheat flour and see if you are pleased with the results. Joan@bakershotline

  4. Bill C

    Do KAF recipes need to be tweaked to work in the Zo?

    This may depend on the size of your machine. They are mostly 1 1/2 size and do nicely in machines that will hold this size loaf. As always it is a good idea to check your dough consistency during the kneading to be certain it is correct-soft, smooth and cohesive. Joan@bakershotline

    Hi Bill: Any bread recipe that’s around 3 cups of flour (up to 3 1/2 cups, if it includes whole grains) can have its dough prepared in the bread machine. You can then shape and bake the dough by hand (outside the machine). You can also “knead only” up to 6 cups of flour, taking it out after kneading and letting it rise in a bowl. As for baking in the machine, any KA recipe using around 3 cups of flour (up to 3 1/2 cups, if it includes whole grains) may be attempted in the bread machine; no guarantees. Some work, some don’t work as well… Experiment; soon you’ll be able to tell which ones will come out, which won’t. And please don’t be afraid to take the dough out of the machine and bake it yourself – you’ll get bread with a better crust, and it’s really not difficult – trust me! PJH

  5. Barbara

    I used to love to float those bread balls in my bowl of tomato soup.

    Ah, Barbara… Wonder croutons!! PJH

  6. bill

    Interesting and intriguing. I’d like to see a similar write-up for making hot dog buns — those store-bought six inch buns aren’t quite long enough for the franks I like!

    Bill, no sweat – use the same recipe and shape into long rounds – however long you want the buns, less a tiny bit as they’ll lengthen a bit as they rise. PJH

  7. Karen

    Can you make the buns without a bread machine?

    Absolutely, Karen. Knead the dough any way you choose, then continue on with the recipe. PJH

  8. Mags

    *sigh* Wonder Bread… the best bread to wad into a dough ball and slam down with a Dr. Pepper. Maybe it wasn’t even baked… did we ever think of that? Thanks for the trip down memory lane.

  9. Natty

    Oh, these look wonderful. My husband sounds like yours– he really wants Wonder Bread instead of the homemade stuff! I’m going to try making these for his lunches next week.

    He’ll probably say, “WOW, Wonder Bread has sure gotten a lot better!” :) PJH

  10. cindy leigh

    I have been using your recipe for “Beautiful Burger Buns” for a while now. I substitute honey for the sugar, and add 3 Tbsp of potato flakes. These make awesome hotdog and hamburg buns, and if mades smaller, make great soft, flavorful dinner rolls. Terrific for a sandwich, too. I usually add some high maize for fiber. And I’ve substituted in a bit of white whole wheat, too.
    I don’t buy any bread products any more. You’ve taught me how to make sandwich bread (the pain de mie you refer to), bagels, scones, buns, etc.
    And the best part is, my family PREFERS the home-baked! Thanks!

    You are a testiment to the success of home baking. Kudos to you and your own variations of the recipes! Irene at KAF

  11. Lish

    Is this recipe the correct amount to use in the New England Hot Dog Bun pan? I made the golden hotdog bun recipe and while delicious, was a little denser than I wanted. And these sound awesome for chili dogs. I put that Vermont cheese powder in everything, and it makes such good boxed mac and cheese that I don’t mind giving my kids. I like that I can pronounce all the ingredients and am not filling my 2 year old with fake food coloring and junk. Will surely be trying these this weekend.

    The recipes are the same…..the difference is shape. Happy Hotdog Roll Baking! Irene at KAF

  12. Sandra

    Home made hamburger buns are a good thing! Wonder Bread, on the other hand, we called “icky-gooey bread,” and preferred Pepperidge Farm (yes, even as kids).

  13. nany

    looks terrific – been looking for a good bun recipe.
    as for wonder bread – we simply call that “Satan’s bread” around our place – so packed with preservatives it lasts forever.
    I was so angry with my dad for introducing my DH to it and I have the same response as you when he asks for it – NO.

  14. Bill C

    Thanks Joan and PJH for the answers on using this (and other recipes) in the Zo! Father’s Day is coming, my fingers are crossed!

  15. Linda M

    wow, those buns look amazing. Its breakfast time here and I am still drooling for them. I have been making KA’s beautiful buger buns for years and they are always the hit of the barbecues. (usually because I end up making them so darn big and beautiful!) Anyway I never thought of putting the cheese in them. What about something like the Trader Joes mac and cheese powder. It has less junk in it than name brands and it is something I happen to have a lot of on hand. Of course, all I have read is your blog, not the recipe. I will read that next and see if it answers the question already.

    thanks and keep on inspiring!

    Any cheese powder would work well, Linda – go for it! PJH

  16. Mimi

    Your Cheese Burger Buns are to die for. Made them last week and my husband kept saying ” you made these”? ” you really made these?” while we ate dinner. I used Fontina cheese instead of the cheese powder and they were great. Am going to do another batch using some WWW and freeze them for use later. I love your site and all of the help you have given me. Keep up the good work.

    Thanks for your kind comments, Mimi- bake on! PJH

  17. Elaine

    Can I use my stand mixer? And if so how long should I knead the dough? Thanks.

    Yes, Elaine – 7 minutes, medium speed with the dough hook. PJH

  18. Katherine Isham

    These are the same as the ones in the book, right? I made them the other day when I ran out of burger buns in the bag. THEY ARE SO GOOD. Way better than the bagged ones, with perfect fluffy consistency. Highly recommended (and they’re super easy to make.)

    Katherine, don’t know which book; and they’re kinda the same as Beautiful Burger Buns, I think… with cheese powder added. Oh heck, I don’t know – so many recipes morph into something slightly different around here! All I know is they’re REALLY good… PJH

  19. nancy

    Can I substitute Whole Wheat 100% or should I do half and half. Any change in the outcome.
    They look and sound wonderful. Thanks.

    Hi Nancy – You can substitute whole wheat 100%; the buns will be fairly dry, won’t rise as high, won’t taste the same, and will be coarser; in short, they’ll no longer be soft white buns. If you want to add fiber, try adding 1/4 to 1/3 cup of Hi-maize natural fiber; or substitute whole wheat flour (preferably white whole wheat) for about 1/3 of the all-purpose flour, to start;’ and see how you like the change. PJH

  20. Ginger

    I can’t wait to try these. Since I have no cheese powder on hand I’ll leave it out. Do I need to add any extra flour to compensate? Thanks.

    No extra flour necessary, Ginger. PJH

  21. Sue E. Conrad

    Ah-h-h, yes, good ole Wonder Bread. We were subjected to it very seldom during my growing-up years, thanks to my mother’s homemade bread (and roll) baking. In fact, my dad used to refer to it (Wonder Bread) as “quilt stuffing”!!!! Can’t say that I disagreed with that opinion!!

  22. Bev

    The newest bread item in the grocery store is a deli flat made by Pepperidge Farm. I have even used them for hamburg rolls. Now I want to make them using this recipe. Do I just make smaller rolls and flatten like a pancake?

    Yes, I think using a smaller piece of dough flattened very thin would be a good first attempt at replicating a “flat”. It will need to be flattened a bit thinner to make it the original diameter using the original dough portion size. Frank @ KAF.

    I’ve also seen Pepperidge Farms “slider” rolls, for mini burgers. Same deal; just make the balls of dough smaller, and proceed apace. This is a very versatile dough, a great starting place for rolls of all kinds – with or without the cheese powder. PJH

  23. Alvara

    I made the Cheese Burger Buns yesterday and we cooked hamburgers on the grill. They are wonderful. They were so easy to make and quick. I plan to make them again tomorrow. Maybe smaller like dinner rolls. The cheese flavor puts them over the top. This morning I split one and toasted it and put peanutbutter on it. Delicious. Thanks again. I love the blog and check it everyday to see if I am missing anything.

    Thanks for taking the time to comment, Alvara – glad the buns worked out well for you. I agree, the cheese powder adds that certain something… PJH

  24. JoAnn

    I like making homemade bread. And I also like Wonder Bread. I hope you were only kidding when you said you wouldn’t buy some for your husband.

    That said, I was going to send my husband to the store today to pick up some buns but after reading your instructions (and seeing the step-by-step photos) I think I’m going to head into the kitchen to prepare to try this recipe today.

    I know you’ll like these buns, JoAnn. And I very occasionally buy Wonder Bread for my husband, as a treat. I’m a bread snob, and if I’m going to buy white bread, it’s Pepperidge Farm, no question. To each his own – PJH

  25. Caramellia

    How do I add this recipe to recipebox? I do not see that the option is offered.

    Caramellia – Go the the actual recipe via the link in the blog, then click on your recipe box from there (not from the blog)… If you need more help, please call our customer service, 800-827-6836. Cheers! PJH

  26. Mette in Norway

    Love these… kids love these, neighbors love these, i have been brave enough to accept an order for 50 buns for a party in two weeks time.

    I just wanted to provide a sigh… I sure do wish you guys could give some love to us metric gals over here in Europe… translating cups & ounces to milliliter and kilos are killing us ;D

    Sorry, Mette – technologically speaking, there aren’t enough “buckets” in our recipe page setup to handle any more versions of measuring. Personally, I use a kitchen calculator that automatically translates from American to metric – they sell those over here. Maybe you can get them there? By the way, my great-grandparents came over here from Norway – I’m half Norwegian. And half Irish. My dad called us Scandihooligans. :) PJH

  27. Mette in Norway

    Norwegians are EVERYWHERE ;D Some have all the luck – we only celebrate May 17th as national holiday – you scandihooligans can also party on St. Patricks day… *sigh*

    I had no idea how to solve this untill you said the magic words “kitchen calculator”. I googled it and downloaded as app on my Iphone. So just keep them recipes coming – i am now “armed & ready” ;D

    Tusen takk for putting me on right track.

    Du er velkommen (is that right? My grandmother used to have rosemaling plates with sayings on them…) :) And yes, though I’m not sure eating boiled cabbage on March 17 is much of a celebraiton – at least foodwise! PJH

  28. Mette in Norway

    Velbekomme – that’s a good and proper norwegian response ;D

    I don’t think boiled cabbage will ever be a hit here ;) so to make at least one of your possible national day celebrations memorable i suggest that you whip up this norwegian beauty and serve your relatives next May 17th.

    Kvæfjordkake (aka Verdens beste/Worlds best)

    heat oven to 350 Fahrenheit

    spongelike layer:
    3,5 oz butter
    4,25 oz sugar
    (whip till well blended)

    4 eggyolks + 3 tbsp milk (blend)

    5,6 oz all purpose flour + 1 tsp baking powder + 1 tsp vanilla sugar (blend)

    add first a little egg/milk-mix, then a little flour to the sugar/butter mix untill all is well incorporated, repeat untill all is blended.

    In another bowl:

    4 eggwhites + 7 oz sugar – whip to merengue

    you’ll also need about 3,5 oz chopped almonds for the topping.

    Spread the “sponge” layer evenly in prepared 8 x 12 pan, spread merengue evenly to cover sponge, and drizzle chopped almonds all over. Bake untill merengue is golden – in the middle of oven for about 25 minutes.

    Let it cool completely on rack, cut in two, mix ordinary custard with whipped cream to a stiff vanillacream and spread this over one layer, put the other layer on top and serve.

    This recipe originates from the northern part of Norway – and I hope both you and your familiy will enjoy it.

  29. Jonathan

    Wow! Nice buns. I will try this recipe for sure. This is the first time that I have checked out the blog section on KAF. I am going to spend quite some time on here. Can anyone tell me what kind of bread machine that is? Or recommend a good one. I have a Kitchen Aid stand mixer but would like something with less clean up for smaller jobs like this recipe. Thanks so much!!! Happy Baking!!!

    Hi Jonathan – that’s the Zo X20 that we sell; we have a bunch in the test kitchen, use them all the time. It’s free shipping through the end of this month, so go for it! Enjoy, and welcome to our blog. PJH

  30. Lish

    I finally had a chance to make these and they were perfect. I made half burger buns and half hot dog buns, and everyone loved them. They were soft, buttery cheesy and delicious. I won’t be able to make them again for awhile though, as I am going back on Weight Watchers Monday. How would I be able to find out nutritional info or points for more of your recipes? I love that the Baker’s Sheet has the info and points. I found a great fairly low carb low point bread to make my diabetic mom, and it came out great. Keep the great blogs and recipes coming, at least I can enjoy reading about the food, even if I can’t eat it right now!

    Lish, glad you liked them. We haven’t worked out the best way to provide nutrition information for all our recipes yet. Due to government regulations, the software we have to use is complicated and slow – it’s a big job doing even a single recipe. So it’s not happening on a consistent basis, due to manpower issues. If you require nutritional breakdowns for your recipes on a consistent basis, you might consider some inexpensive nutritional software for your computer – that would probably do the trick for you. PJH

  31. Mark

    I just made these for an upcoming camping trip and I’m extremely satisified with how they turned out. So easy, and so good-looking!

  32. Jackie2830

    I just submitted my rating for these…………although I am an avid cook & sweet baker, I am a tenderfoot [no pun intended] when it comes to bread baking………a true art. I will investigate & perhaps really get into it more. In my rating, I admitted I was unsure about all, but moved along, & everything turned out well. Now that I’ve seen your very helpful steps/ descriptions I realize I did not mixer knead long enough!!!! 25 min????? Try about 3 plus some hand kneading after reading the dough should be nice & light.
    Well I guess I got lucky because although mine might be a bit heavy…..only a bit…they taste incredible.
    And I promise to learn more since you’ve inspired me to move forward.
    Hi Jackie,
    Sorry for any confusion with the kneading times. The bread machine kneading cycle is very different than hand or stand mixer kneading. If you are using as stand mixer, we recommend about 4-5 minutes on speed 2, and then finish by hand if needed. If you are hand kneading, it will probably take about 8-10 minutes total. Hope this clears it up for you. ~ MaryJane

  33. Jackie2830

    Thank you sooooooooooo much MaryJane! I was hoping someone might remark on my foibles! It looks like I wasn’t off by too much then! Yes, like I said after I read the dough should be light, I added the hand kneading. I believe thats the part of bread making that experience brings with it……knowing what a dough should feel like. So, with your great instructions, I did use common sense??? Would you reccommend a good starter bread book for me?
    I appreciate all your help, and again thanks!
    Oh, the rolls were delicious for supper with grilled burgers & my husband is taking the rest to work today to eat with liverwurst! Glad they came out well for you. We have many bread baking tips, and primers on our web site. Click here to see more. My favorite website..

  34. Lish

    Thanks for trying to provide the nutritional info, and for the tip about software. I never thought to check into that. Will be looking this weekend. Keep up the good work.

  35. Mrs. Hamlet

    I made these yesterday, and they didn’t turn out as well as I’d hoped. I couldn’t get the dough to seem tacky, I couldn’t get it to rise (I think I may have killed the yeast when I added the melted butter–it was really hot), they didn’t turn out anything close to pillow soft, and they didn’t get golden brown, either. But my husband still liked them, and I did, too. They were tasty, but they just didn’t cut it as hamburger buns. Too dense and crumbly. It sounds like there was too much flour or you killed some yeast. Give us a call at 802-649-3717 on the Baker’s Hot line and a baker will be glad to help you solve your problems. Mary @ KAF

  36. Jean Young

    The cheese flavor was too strong. I thought I used the right amount but next time I will cut it in half. Except for that they were great

  37. Steve Carpenter

    I tried these and they were a total failure. The dough rose in the bread machine but when I took it out and made balls they went completely flat and never rose at all. Would active dry yeast work as well as instant? I don’t mind waiting a while if I can get a successful batch of buns. And would you recommend using the same amount of active dry yeast?

    Sorry these didn’t work out for you, Steve. Did you use RapidRise yeast, by any chance? That could have pooped out. If you used regular active dry, be sure to dissolve it prior to using in a tablespoon of warm water. Active dry works more slowly than instant, too. Yes, do use the same amount; but you’ll need to wait longer. Hard to diagnose from afar why your rolls wouldn’t rise at all, beyond yeast – or too much salt or sugar, if you mis-measured. If you can get your hands on some SAF instant yeast, I think you’ll have a lot more success with your bread-baking in general. It stores well in the freezer, and is VERY much less expensive than the supermarket yeast packets or jars… PJH

  38. tomH

    Excellent! I made these buns for July 4 BBQ and that’s how they came out. I did leave out the cheese, since I didn’t see it enhancing puled pork, but otherwise spot on. Thanks for the pictures and recipe.

  39. Caryl

    My husband, who is the Chief Moomie Bun Baker at our house, wants to know how the Cheese Burger Buns compare with the Moomies and could he just add the cheese powder to the Moomie Bun dough?

    Caryl – The recipes seem very similar. He should try adding the cheese powder to his recipe and see how it comes out. 1/3 cup Vermont cheese powder or 3/4 cup grated Parmesan cheese or the finely grated cheese of your choice to a 3-4 cup flour recipe should do it! Elisabeth @ KAF

  40. Leslie Goodman-Malamuth

    No Sunbeam Bread ‘way out West in California. We had Weber’s Bread, whose popular commercials featured “Peanuts” characters. Snoopy was honored by Weber’s as “The Prince of Sandwiches,” and in the second and third commercials here, for other brands as well. What is it about bread and royalty??

  41. Kathy M

    Thank you for this recipe! We needed hamburger buns today, but no one wanted to go to the store. Whether it was beginner’s luck or something else (like a well-tested recipe!), the results were great. We used 1 1/2 cups of whole wheat pastry flour (inspired by the use of pastry flour for your garlic knots from last year) — and perhaps because of that, needed 3 TBS more water. The end result was a great tasting bun that we could feel a bit more virtuous about.

    A question about the cost comparisons … are the calculations just ingredient costs? What about energy? We felt good that we saved a trip to the store, but we did heat up the oven on a 90 degree day. (I’m not really serious about this question, just curious.)

    Finally, because we only needed 6 buns, we experimented with the last two, dividing each bun dough portion into half, forming each half, sandwiching pesto between the two halves & then pinching the edges before a final patting into the bun shape. The forgiving nature of this dough made that pretty easy. We also rubbed a bit of pesto on the tops. The one we ate was very tasty and split pretty readily at the “pesto insertion point.” With the parm already in the dough, pesto seemed like a natural addition. (P.S. We loved the amount of cheese; seemed just right.)

    Thanks again for the blog, the step-by-step pictures, and the good recipes.

    Sounds like you created a good variation there, Kathy – thanks for sharing.

    The cost comparisons don’t include the gas you use to drive to the store, nor the energy you use to heat your oven. We considered doing it that way, briefly, but there’re WAY too many variables in trying to figure it out. The ingredients costs are figured via an online shopping service called Peapod, which gives me current prices at Stop & Shop, a chain grocery store in eastern Massachusetts. i figured that would be pretty typical. Hope this helps – PJH

  42. Jonnie McCloud

    You Can’t get a Better Cheese Burger than the ones at Kutchie’s Key West Kutcharitaville Cafe in NC. They are the World’s Most Famous Cheese Burgers. They are the best that we have ever eaten and we have had a lot of them. Charbroiled MR to perfection and served with home made beach potatoes.”YUM”
    They’re soooooooo delicious you can’t wait till your next bite. Kutchie must have wrote the book on cheese burgers! They just don’t be coming any better that this. Kutchie also whips-up some Awesome key lime pie to. We traveled all the way from West Texas just to try-out Kutchie’s Key West and
    we will surely be back for more…………………………….Jonnie

  43. louise coleman

    I loved your braided sweet bread paistry, oh mt god just couldn.t believe how good it was. im going to make 10 of them american legond emailthe dough recipe

  44. Gregg

    I’ve been trying to make hamburger buns that didn’t resemble hockey pucks for at least 15 years. A couple of days ago, I purchased my first bag of KAF all-purpose and used this recipe. The results were outstanding! At last, I can make delicious buns at home. Thank you for a terrific recipe and teaching me how to do this.

    Excellent, Gregg! Thanks for reporting your success here. :) PJH


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