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"!
1/3cupKing Arthur Flour Better Cheddar Cheese Powder or 1/2 cup (57g) finely grated sharp cheddar or Parmesan cheese35g
3/4teaspoonsalt*
1teaspoononion powderoptional but tasty
1tablespoongranulated sugar
2 1/2teaspoonsinstant yeastor rapid-rise yeast
4tablespoonsbutter57g, softened
1large egg
2/3 to 3/4cuplukewarm 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 summeror in a humid environment.
Topping:
2tablespoons28g 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.