No-Knead Cheese Burger Buns

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Hands-on time:
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Yield: 6 buns

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Everyone loves the ease of no-knead yeast breads. This version calls for you to beat all the ingredients in a mixing bowl for just 2 minutes. From there, it's an easy path to these big, soft, cheese-scented buns, perfect for hamburgers.

No-Knead Cheese Burger Buns

star rating (37) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 6 buns
Published: 04/22/2011


  • 2 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/3 cup Vermont cheese powder or 1/2 cup finely grated sharp cheddar or Parmesan cheese
  • 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
  • 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

Tips from our bakers

  • To make a poppy or sesame seed star pattern on your buns: Brush each bun with a mixture of 1 egg white beaten with 1 tablespoon water. Gently place a star stencil on top of a bun and sprinkle on a light layer of seeds. Remove the stencil to reveal the pattern. Repeat with the remaining buns.


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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.

Nutrition information

Serving Size: 1 bun(114g) Servings Per Batch: 6 Amount Per Serving: Calories: 360 Calories from Fat: 130 Total Fat: 15g Saturated Fat: 9g Trans Fat: 0.5g Cholesterol: 46mg Sodium: 570mg Total Carbohydrate: 46g Dietary Fiber: 2g Sugars: 2g Protein: 10g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 05/03/2015
  • Julie from Lake Orion, Michigan
  • I never buy hamburger buns anymore; these are just too yummy. My only fear is accidently running out of Vermont Cheese Powder!
  • star rating 02/01/2015
  • kathleen46 from KAF Community
  • This is a super easy, no fail recipe. I made it with the cheese the first time, but typically I just make onion rolls for a sandwich we love. Skip the cheese (keep all else, especially the onion powder), replace the volume reserved for the cheese with potato flour, and at the shaping stage add some dehydrated onions for the topping, letting a bit diffuse into the outer edges of the buns. Perfect and practically instant!
  • star rating 11/30/2014
  • Babs from Charlottesville
  • I shaped this into a loaf, and it turned out beautifully. I baked it in USA's 8.5 x 4.5 loaf pan, at 350 degrees for 40 minutes, then baked it 10 minutes longer out of the pan, and it was a nice golden brown. Slices beautifully, is wonderful toasted. My husband's favorite bread
  • star rating 09/01/2014
  • slsmarks from KAF Community
  • Delicious! My first time trying this recipe. I used half AP flour and half white whole wheat with KAF whole grain bread enhancer. I used local Tillamook white extra sharp cheddar. Just a nice subtle cheese flavor, moist and soft. I also used my English muffin rings, which worked great. I'm going to try this recipe in my hot dog bun pan. I have great success with your bread recipes...not so much with your bread mixes.
  • star rating 08/20/2014
  • maryasheville from KAF Community
  • I followed the recipe with these exceptions: No onion powder (the stuff in my cupboard smelled funny!); I started the dough with the paddle in my stand mixer but found it seemed to want to be kneaded like regular dough and switched to the dough hook for several minutes, ending up with a soft but not sticky dough; I divided the dough into 8 instead of 6, rolled them fairly flat and laid the buns in my muffin rings; I did not brush with butter (I find this makes buns too greasy for my liking) but sprayed water in the oven a couple of times during baking. On first tasting I thought they were okay but not as good as my whole wheat burger buns. I said, "You can't taste the cheese" (I used cheese powder and not grated cheese). But on second and third (and fourth) tasting I decided they are really very good. I like the dense and chewy (but not TOO soft) texture and I think the cheese powder imparts a very subtle but excellent flavor. I will definitely have these in my sandwich bread rotation!
  • star rating 07/04/2014
  • Camilla from Minnesota
  • I made these after getting the catalog in the mail. They were a HIT! So easy to make that I was able to make them in between all my other baking. This will not be the last time I make them. Only change I would make is using an egg wash as my poppy seeds and sesame seeds did not stick using just butter.
  • star rating 06/23/2014
  • Alice Grove from Batavia, OH
  • This is the best hamburger bun recipe I have ever used! It is almost embarrassingly easy to make. They are delicious and rival buns from a high end commercial bakery. I used the hamburger bun pan and a food scale so that the buns would be uniform in size. What was remaining was about the size of a quarter. Each bun was 3.9 ounces and baked uniformly. I made two of each: plain, poppy seeds on top and sesame seeds on top. By the way, I gave several to a friend who is the pickiest eater I have ever known and after eating them she wants the recipe.
  • star rating 06/18/2014
  • Kelley from Santa Barbara, CA
  • This is a great easy recipe. I made per the directions but omitted the cheese flavor and used bread flour. I divided the dough into 12 equal sized balls and dropped them into a muffin pan for the second rise. These made the most perfect little slider or luncheon sandwich buns. 5 stars for sure!
  • star rating 05/14/2014
  • Lillian from Tomball, Texas
  • Wonderful.
  • star rating 05/13/2014
  • So from KAF Community
  • Made the dough in the bread machine and baked rolls in the just-received hamburger roll pan. The rolls were excellent-good oniony taste, but as other reviewers noted, not much cheesy taste. They're very attractive with an appetizing cheesy color.
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