No-Knead Cheese Burger Buns
No-Knead Cheese Burger Buns
(18)
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| quick-n-easy | |
| Hands-on time: | |
|---|---|
| Baking time: | |
| Total time: | |
| Yield: | 6 buns |
Ingredients
- 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.
Topping
- 2 tablespoons melted butter
Directions
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.
Reviews
- 04/26/2012
- Made these buns, which were great. BUT, decided to try it as a bread, which came out super! Used my bread machine, removed the dough and gently deflated it. Put the dough in a greased quick-bread pan, shaped it, and let it rise for 90 minutes. Brushed the bread with melted butter and baked at 375 for 35 minutes. Brushed finished bread with melted butter again. Fabulous!
02/17/2012- Yum! I let my bread machine do the work, and I used my favorite sharp cheddar cheese. The aroma and bite of the cheese is unmistakable. I baked these in my KAF hamburger bun pan and they came out beautiful. If you are looking for a similar recipe without the cheese, check out the Seeded Hamburger Bun recipe.
- 02/10/2012
- I'm lactose intolerant, so I skipped the cheese entirely and used vegan butter. The buns were fantastic!
- 11/20/2011
- Good flavor and nice texture. I tucked edges of dough under to make a nice ball shape before placing on the baking sheet - had no problem with maintaining nice bun shape as pictured. The cheese powder lends a nice flavor, but the cheese flavor is masked when you add lots of toppings to a burger.
- 09/20/2011
- Fantastic. Easy to make. Flavorful. Light. I used the KAF cheese powder and the onion powder and cooked them in the KAF hamburger pan. All helped make these buns perfect for all sorts of sandwiches as well as the PERFECT hamburger bun.
- 09/01/2011
- Absolutely delicious! I used bread flour, since I had more of that than AP and they came out great, chewy but still soft!
- 07/24/2011
- I made these with bread flour instead of AP flour and they are AWESOME.
- 07/24/2011
- This is the third time I am making these buns. The first time I just made them on a cookie sheet (no bun pan) and they were great but spread out too much. Second time I used English muffin rings and they were great! I actually 8 good-sized buns. This time I am trying them using bread flour. I wonder what difference it will make? Will report later. Newtons, I LOVE this recipe! Soooo much better than store-bought buns!
Great use of the muffin rings to hold the buns in shape! If they flatten out, it's usually due to shaping - cup a dough ball under your hand and rotate the dough in a counterclockwise motion on the countertop to tighten the dough. Using bread flour will yield a "chewier" bun - not as soft as all purpose flour. If these suggestions seem opaque - call our baker's hotline at 802-649-3717 and we'll coach you through that shaping process (for those of you who don't have muffin rings)! Happy Baking! Irene @ KAF
- 07/23/2011
- I made these yesterday and was very pleased. DH just loved them. They're nice and large and that's what he likes. I could definitely taste the cheese too! I used my bread machine on the dough cycle and then just shaped, let rise again and baked. Super simple. The only adjustment I made was to the amount of yeast which I reduced to 2 teaspoons as I live at an elevation of 5400 feet. They rose beautifully and were nice and light when baked. A definite keeper!
- 07/15/2011
- I made these for the 4th of July. They were easy and beautiful but they were awfully big. I used a hamburger bun pan with six wells. Unfortunately, no one could taste the cheese. I used the powdered cheese called for in the recipe.
