Everyone loves the simplicity of no-knead yeast breads. There’s a fun twist with this recipe because this cheese scented bread is perfect for a grilled burger. These buns can be ready faster than you can say “Cheese”!
We have just returned from a nine day trip to Montana and Wyoming. Gorgeous. Mind boggling. Peaceful. Inspiring. A photographer’s paradise.
To say that Yellowstone National Park is huge is an understatement! Our rental car logged in over 1200 miles, touring through Yellowstone National Park and the Grand Tetons.
My husband shot a lot of video, and my camera capture a few hundred images of geysers, lakes, mountains, wildlife and thermal pools. It will take a while for us to edit and organize images from our trip.
Craig and I were so impressed with the friendliness of the locals. Every shopkeeper, food server, or park employee greeted us with a friendly smile. The weather couldn’t have been more perfect, averaging 75 degrees. Those of you who live in Montana or Wyoming– you do live in one of the most scenic areas in our country. I’m not so sure I could handle your winters, since I’ve never lived in snow country. I do thank you for your warm hospitality, and a lifetime of memories!
Craig and I love to grill outdoors. Burgers are still high on my list of favorite barbecue dinners. We finally bought a new gas grill, for the times we don’t have to patience to wait for briquettes to turn that perfect temperature.
Homemade hamburger buns aren’t very difficult to make. They have a much better texture than most commercially made hamburger buns. “Brand X” buns feel gummy, to me. I like a bun that is dense enough to hold up against ketchup, mustard and/or barbecue sauce. Don’t you?
This recipes comes from one of my favorite recipe websites, “King Arthur Flour”. I admit that I have an addiction to shopping on this website. I had an unopened bag of their Vermont Cheese Powder, and I was thrilled to see a recipe that I could make with this. NOTE: It’s not a requirement to use this particular cheese powder. The recipe includes how to adapt this to freshly grated cheese.
The only change I made, in their recipe, was to use Rapid-Rise Yeast instead of Instant Yeast. (Either yeast will work for this recipe.) I wanted homemade buns in just a little over an hour. The egg-based bread dough was super easy to make. My bread machine broke, years ago. I never replaced it, because my Kitchen Aid Stand Mixer does a great job of mixing and kneading dough.
The dough doubled in about 45 minutes– I helped that process to speed up, by placing the dough in a slightly pre-warmed oven. I turned my oven to WARM for 3-4 minutes, then turn it off.
I pressed the dough into a flattened it, and cut it into eight pieces. I then shaped them into balls…
…flatted them a bit, covered them and let them double for about 30 minutes. I am using King Arthur Flour’s hamburger pan, but you can easily shape these on top of a parchment lined baking sheet.
These rolls baked in about 15 minutes. They smelled so good, with that aroma of cheddar cheese.
We fired up the new gas grill, and used some homemade barbecue sauce to flavor the burgers.There was no need to add cheese, since the flavor was in the buns. Of course, you can always add more cheese, if you’d like.
The texture of these buns were perfect– they had a beautiful crumb, and a nice balance of fluffy and tender bread.
I’m a fan of mustard and ketchup with my burgers. Once in a while, I like a good barbecue sauce as my only sauce.
Sure, I’ll still buy burger buns when I don’t have 1-1/2 hours to spare, making my own. But they won’t taste nearly as good as baking your own. If you love cheese, then you’ll enjoy this Cheeseburger Bun. recipe comes from King Arthur Flour–so you can’t go wrong.
Easy No-Knead Cheese Burger Buns
Ingredients
For the Buns:
- 2 3/4 cups Unbleached All-Purpose Flour 330g
- 1/3 cup King Arthur Flour Better Cheddar Cheese Powder or 1/2 cup (57g) finely grated sharp cheddar or Parmesan cheese 35g
- 3/4 teaspoon salt*
- 1 teaspoon onion powder optional but tasty
- 1 tablespoon granulated sugar
- 2 1/2 teaspoons instant yeast or rapid-rise yeast
- 4 tablespoons butter 57g, softened
- 1 large egg
- 2/3 to 3/4 cup lukewarm water** 152g to 170g
INGREDIENT NOTES:
- *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 28g butter, melted
Instructions
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients, and beat at high speed, using an electric or stand 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 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 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.
- 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.
Optional:
- 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.
Notes
What a fun trip! And these buns, yum. I love making homemade buns but I end up eating them all.
I was wondering where you had run off to! Sounds like such a lovely trip! And perfect buns, to boot. 😛
Welcome home! We are headed there in September; I can hardly wait. Homemade burger buns…you have so much energy! Bet they are delicious.
Your burger buns look perfect. Sounds like a fun trip and we have one planned for that area later on.
Perfect timing, Debby. I just bought some KA's Vermont Cheese Powder and was trying to decide on a recipe. I love your pictures and am so happy you had a great vacation (despite the trip back home). Happy 4th.
Welcome back Debby! Glad to hear you had a nice trip, I've never been to Wyoming but sure do love Montana- so scenic! I will definitely have to try these buns next time I make burgers! Ironically, I am drafting a post using KA's 'Beautiful Burger Buns'. Glad to have you back!
Perfect timing! We're having burgers on the 4th and I am planning on making the buns. I like the King Arthur pan as I always have a difficult time pefectly shaping the rolls prior to baking. The photos fom your vacation are dreamy,so glad you are enjoying time off!
It has been many years since I travelled to Yellowstone National park and white water rafted on the river, but I look forward to more photos Debbie. Enjoy your holidays!
Wondered where you disappeared to. What a wonderful trip and in great weather! Your hamburger with homemade buns looks delicious!
We visited big sky country several years ago and what a fabulous place it is. What a nice place to vacation.
My mother used to make homemade hamburger buns. They are beyond good, but a labor of love.
Sam
What a great looking burger! I've always wanted to go to Yellowstone. I can't wait to see more of your pictures.
so glad you are having such a great vacation – wonderful pitures. the buns look SO delicious – I love the Vermont Cheese Powder 🙂
Mary x
I've never really wanted to try making my own hamburger buns until I read your description – am saving this recipe. Your photos from your trip are amazing. Hope we'll see more!
My husband and I adore Montana and Wyoming area, especially in summer to escape the southern heat. You're right, it is a photographer's wonderland. The buns sound great with the Vermont cheese addition, and like you, ketchup and mustard is all I need along with a good tomato and fresh pickles! Enjoy the rest of your vacation!