Recipe summary

Hands-on time:
10 mins. to 15 mins.
Baking time:
19 mins. to 21 mins.
Total time:
2 hrs 29 mins. to 3 hrs 36 mins.
Yield:
6 buns
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.
Volume Ounces Grams

  • 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. 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. 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. 3) Gently deflate the dough, and divide it into 6 pieces; each will be about 111g, a scant 4 ounces.
  4. 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. 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. 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 350F.
  7. 7) Brush each bun with some of the melted butter.
  8. 8) Bake the buns for about 20 minutes, until they're a light, golden brown, and their interior temperature is at least 200F, measured with an instant-read thermometer.
  9. 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.
  10. Yield: 6 big buns.

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.