Homemade Cheddar Burger Buns
Ingredients
2 3/4 cups (11 1/2 ounces) Unbleached All-Purpose Flour
1/3 cup MacYourself Cheddar cheese powder
3/4 teaspoon salt*
1 teaspoon onion powder, optional but tasty
1 tablespoon sugar
2 1/2 teaspoons instant yeast
4 tablespoons softened butte
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.
Directions
Mix all ingredients in a large bowl. Beat until the dough comes together. Continue to beat at high speed for 2 minutes, using an electric mixer equipped with its beater blade, or an electric hand mixer. Scrape the bottom and sides of the bowl, to bring the dough into a ball. Let it become noticeably puffy, which will take 60 to 90 minutes.Gently deflate the dough, and divide it into 6 pieces. 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. 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. Cover the buns, and let them rise for 60 to 90 minutes; until they’re noticeably puffy. Bake the buns for about 20 minutes. When fully baked, they’ll be a light, golden brown. Their interior temperature will be at least 200°F, measured with an instant-read thermometer.
Towards the end of the rising time, preheat the oven to 350°F. The buns will have barely crowned above the rim of the pan. Melt 2 tablespoons butter, and brush each bun with some butter. Don’t use all of it; you’ll be brushing them again after they’re baked. Bake the buns for about 20 minutes. When fully baked, they’ll be a light, golden brown. Their interior temperature will be at least 200°F, measured with an instant-read thermometer.
recipe from King Arthur Flour
