No-Knead Cheese Burger Buns

Submitted by Annacia

"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 from King Arthur."

 

• Ready In: 30mins
• Ingredients: 9
• Yields: 6 Buns

ingredients

• 2 3⁄4 cups unbleached all-purpose flour
• 1⁄2 cup finely grated sharp cheddar cheese or 1/2 cup parmesan cheese
• 1 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 - 3⁄4 cup lukewarm water (Use the greater amount of liquid in winter or in drier climates, the lesser amount in summer, or in )

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.

Reviews

[Dreamer in Ontario]

Very tasty and very easy to make. I think that the stronger the flavour of the cheese the better these buns will be. I used cheddar this time and will probably try freshly grated Parmesan next time. Made for Veggie Swap 38

 

[Noo8820]

Oh man-how easy is this?<br/>I threw it all into my bread machine ( I used strong flour, only because I had some to use up!) and hit the dough cycle. An hour and a half later, I was shaping them and leaving them to rise again for 90 minutes,then popping them into the oven.<br/>The smell when I pulled them out was glorious, and I just couldn't resist splitting one and spreading it generously with butter. <br/>Light, fluffy and delicious!!