Cheese Burger Buns

star rating (35) rate this recipe »
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 8 buns

Recipe photo

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 Flourish.

Cheese Burger Buns

star rating (35) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 8 buns
Published: 01/01/2010


  • 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

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
  • 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.


1) To make the dough: Combine all of the dough ingredients, and mix and knead them — by hand, mixer, or bread machine — to make a soft, somewhat tacky dough.

2) Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it's just about doubled.

3) Transfer the dough to a lightly greased work surface, and divide it into 8 pieces.

4) Round each piece into a smooth ball, and place on a lightly greased or parchment-lined baking sheet. Gently flatten the balls to about 3" diameter.

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.

6) Brush each bun with melted butter.

7) Bake the buns till they're a light, golden brown, about 18 minutes.

8) Remove the buns from the oven, and brush them with butter again. Place them on a rack to cool.

Yield: 8 big buns.


1 234  All  
  • star rating 04/18/2015
  • Shirley from Apache Junction, AZ
  • O M G!! Hubby wanted to grill burgers for dinner tonight and I didn't have any buns, so found this recipe and made them. They went together very easy and turned out awesome! The flavor of the buns melded so well with the flavor of the burgers. I didn't have onion powder, so used dried onion instead. I don't think I will be buying hamburger buns anymore. This recipe will be printed out and go in my "family favorites" cookbook binder.
  • star rating 08/29/2014
  • from
  • star rating 06/27/2014
  • Robin from New Hampshire
  • I haven't even baked this recipe yet and I already know from the dough that I am disappointed. I tried a recipe for Cheese Burger Buns in a recent catalog and LOVED it. They were light, squishy, buttery, and amazing. I was going to try to make them again today but lost the catalog. So I went online, searched, and found this recipe. I made it and the dough is stiff and difficult to work with. I was a bit confused so I did another search and found another recipe for No-Knead Cheese Burger Buns. This recipe is mostly the same but with less flour. I'm pretty sure that is the recipe I recently tired and loved. So if you have found this one..... Skip it and search No-Knead Cheese Burger Buns. Maybe you won't waste 3 1/2 cups of flour plus yeast and other ingredients like I did. Let me finish by saying that I love King Arthur, their website, catalog, and recipes. So regardless of the mishap, I do thank them.

    Hi Robin- I'm sorry you had so much difficulty with this recipe, but I'm wondering if you may have just ended up with a little too much flour in your dough depending on how you usually measure your flour (we recommend fluffing and sprinkling the flour into the cup for our recipes). Please feel free to call our Baker's Hotline (855-371-2253) if you'd like to talk through this recipe in the future, but I'm glad you enjoyed the other recipe so much! Happy Baking! Jocelyn@KAF

  • star rating 05/04/2014
  • Judy from Pleasant View, Utah
  • This is the 6th time I am making Cheese Berger Buns. I can't tell you how many raves I have received. I let the bread machine take it through the first rise, then make the buns and let it rise. How easy is that! But the flavor of this bread is just stellar.
  • star rating 10/11/2013
  • Carol from Breinigsville, Pa
  • Not your grandmother's hamburger bun---but in a good way!!! Very similar to "beautiful burger bun" recipe which is outstanding. Great taste, but just a little bit heavier than I expected. I think that I would REALLY like this if made into smaller dinner rolls and brushed with olive oil and garlic and maybe a little fresh parsley snips. Yep! that sounds good. Pass the breath mints, please!
  • star rating 07/11/2012
  • AmberW from KAF Community
  • These buns were very tender and fluffy. However, when measuring out the Parmesan cheese I had a discrepancy in the volume and ounces. I started grating the cheese and realized that three ounces of Parmesan is a lot more than 3/4 cup. I measured out 3/4 cup of cheese and it was only about half an ounce. I haven't tried any other cheeses, only the Parmesan. Is the weight volume ratio correct for more dense cheeses, such as cheddar?
    Our ingredient weight chart shows 1/2 cup of parmesan = 1 3/4 ounces. The increased amount of fresh grated cheese is more than the cheese powder, which is a stronger flavor. 1 cup of Cheddar = 4 ounces. Use the amount that pleases you - and note it on the recipe so you can duplicate it again and again! Happy Baking! Irene @ KAF
  • star rating 07/05/2012
  • Second12 from KAF Community
  • I made these for a family cookout! They turned out great! I made half of the dough into hamburger buns and the other half into hotdog buns. Both turned out great and was easy to make. I will use this recipe again!
  • star rating 02/01/2012
  • Sjohnson22 from KAF Community
  • These were really delicious. My dough took twice as long to rise as the directions called, since I was running late, I rushed them. They were still great and everyone raved, but next time I will start WAY sooner. You wont be sorry you made these.
  • star rating 11/19/2011
  • wholegrainmomma from KAF Community
  • I have made these 3 times now. The first time, I tried to skimp on the 2nd rise & get them into the oven early, and they were good, but more like biscuits than buns. The next couple times I really let them rise, and they are fabulous! We used them for a vegetarian sloppy joe, toasted, & it worked really well. I used an orange cheddar cheese powder and they had a really pretty color.
  • star rating 06/25/2011
  • mstrottmann from KAF Community
  • This recipe was so incredibly easy and delicious! Everyone thought they came from a local bakery by how they looked. The hamburger buns had such a nice, airy and fluffy texture to them- so much better than the grocery store! I sprinkled the tops with some extra cheese. What a huge hit!
1 234  All  

Related recipes