Cheese Burger Buns
Soft, golden buns, with the merest hint cheese, are perfect for burgers (of course), or any kind of sandwich, from tuna salad to Italian cold cuts to grilled Portobellos.
Read our blog about these cheese buns, with additional photos, at Bakers' Banter.
- 3/4 cup lukewarm water
- 4 tablespoons butter
- 1 large egg
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 tablespoons sugar
- 1/3 cup Vermont cheese powder OR 3/4 cup grated Parmesan cheese or the finely grated cheese of your choice
- 3/4 to 1 1/4 teaspoons salt*
- 1 teaspoon onion powder, optional but good
- 2 1/2 teaspoons instant yeast
- butter for brushing on top
- *Use 3/4 teaspoon salt if you use cheese powder, 1 1/4 teaspoons salt if you use grated fresh cheese
Directions
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3) Transfer the dough to a lightly greased work surface, and divide it into 8 pieces. |
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5) Cover the buns and let them rise till they've expanded nicely, about 1 hour. Towards the end of the rising time, preheat the oven to 350°F. |
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7) Bake the buns till they're a light, golden brown, about 18 minutes. |
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8) Remove the buns from the oven, and brush them with butter again. Place them on a rack to cool. |
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Yield: 8 big buns. |
Recipe summary
- Hands-on time:
- 10 mins. to 15 mins.
- Baking time:
- 17 mins. to 20 mins.
- Total time:
- 2 hrs 27 mins. to 2 hrs 55 mins.
- Yield:
- 8 buns
- Recipe comments (21) »
Tips from our bakers
- Using cheese powder in these buns will give them a lovely, smooth, golden crust. Using freshly grated cheese will make the crust appear speckled, due to the fat in the cheese and how it browns. For the prettiest crust, use cheese powder. Cabot makes cheese powder; look for it in your supermarket, if you don't want to purchase cheese powder at kingarthurflour.com.
- When making yeast rolls or bread, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.
Reviews
10/11/2009
Wonderful flavor and texture. Great for sandwiches too!
09/20/2009
Used them for sloppy joes and they were great! I look forward to making them again for cheeseburgers!
08/29/2009
Very easy--it has become one of my favorites. I've made it more than a dozen times since I found it. I use a mixer, cheese powder, and make 10 rather than 8 buns since I like them a bit smaller. Recipe doubles well and they freeze well.
08/11/2009
These were absolutely fabulous! By far the best bread I have ever baked. All my previous attempts have been just about ok but these were in a whole new league.
06/28/2009
This was my first time to bake buns and these came out looking just like they appear in the picture.They were very easy to make,but as with any homade bread you have to allow for all of the time.Trust me ...it is worth it.Love the texture,and taste.I did use the cheese powder and the onion powder... I will probably make them a little smaller next time for hamburgers,because we are not big eaters,and this was very filling. Thank you for this recipe...L.Cothran
06/24/2009
I DID IT.............DID YOU HEAR ME, I DID IT!!!!!!!!!!! Never made bread/rolls before thinking it is an art unto itself. But I did it. I used a mixer.........not sure what speed to use so I tried low to high, until it all came together. It was not sticky [I did read the humidity comment] & to me it was not that light, so thinking I did not mix long enough, I kneaded a few times. They did rise nicely I feel. I did not get huge buns, actually they were just right. The taste is wonderful [couldn't wait to cut one & make sure all was well inside & ate half with butter]. They remind me of an eggy roll or challah bread. I hope I did all correctly......I know homeade is not like store bought which most of us are used to. I will read up on all about baking bread. We will have grilled hamburgers with lettuce, tomato & a big slice of red onion on these tonight! Can't wait!
06/22/2009
Can this recipe be doubled without changing the texture of the buns? Would love to make them for a family BBQ next weekend, but 8 buns will not be enough.
Thank you
Yes, you can easily double the recipe. DO NOT double the yeast, leave it as is. Increase any salt only by half. Happy Baking!< /b>
06/21/2009
My family and I loved these buns. I did make the following changes: 1/4 Cup olive oil for the 4 Tbs. of butter. I substituted 1 and 1/2 C whole wheat flour (which I add before the regular flour), and I added 1 tsp. diastic malt powder (really helps give lighter texture to whole grain baking). I used 2 1/4 tsp active yeast. I found that I needed only about 3 Cups of flour. I mix it in gradually, and when the dough begins to come together, I cover the bowl with saran and give it a 20 minute rest, so that the whole grain flour can absorb the liquid. Then I knead in enough additional flour to make a soft dough. (Using a silicone kneading mat also prevents adding too much flour.) I made the risen dough into six large buns, which fit nicely into the hamburger bun pan that I bought from King Arthur.
06/21/2009
Great simple recipe. I did have one issue though, I wanted to serve my hamburgers on them for dinner, however, the smell was too enticing and as soon as they were cool enough to handle the family buttered them up and ate the whole batch. Their loss we had meatloaf instead. MJR@KAF thanks for your tips and comments it is another example of your companies excellent customer service.
06/20/2009
This was an awesome recipe. I have been looking for a good burger bun recipe this was light and yummy. We put in some horseradish cheese in it and found it wonderful. Thank you and we will have this often.
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