Prep 10 mins
Cook 20 mins
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.
- 650.62 ml unbleached all-purpose flour
- 118.29 ml finely grated sharp cheddar cheese or 118.29 ml parmesan cheese
- 4.92 ml salt
- 4.92 ml onion powder, optional but tasty
- 14.79 ml sugar
- 12.32 ml instant yeast
- 59.16 ml softened butter
- 1 large egg
- 158.51-177.44 ml lukewarm water (Use the greater amount of liquid in winter or in drier climates, the lesser amount in summer, or in )
- 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.
- 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.
- Gently deflate the dough, and divide it into 6 pieces; each will be about 111g, a scant 4 ounces.
- 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. Towards the end of the rising time, preheat the oven to 350°F
- Brush each bun with some of the melted butter.
- 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.
- 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.
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
Oh man-how easy is this?
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.
The smell when I pulled them out was glorious, and I just couldn't resist splitting one and spreading it generously with butter.
Light, fluffy and delicious!!