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No-Knead Cheese Burger Buns

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

No-Knead Cheese Burger Buns Recipe No-Knead Cheese Burger Buns Recipe

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.

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At a glance

Prep
Bake
Total
Yield
6 buns
Nutrition information

Ingredients

Choose your measure:

  • 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

Instructions

  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 16 to 19 minutes, until they're a light, golden brown, and their interior temperature is at least 190°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.
  10. 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.