Today I have the recipe for delicious burger buns that require minimal hands-on time thanks to the no-knead method of preparing them. They are soft, but sturdy enough to hold a veggie or meat burger and all of its accouterments.
Cheesy Burger Buns, No Kneading Required
- Yield: 6-8 buns 1x
Description
With just two minutes of mixing you can make your own burger buns with a touch of cheese to hold your favorite patty and all of its toppings.
Ingredients
- All purpose flour – 1½cups
- Whole wheat flour – 1¼cups (or use 2¾cups of all purpose flour)
- Vermont Cheese Powder – 1/3cup (alternates: freeze some of your favorite cheese and grind it into a powder. Or omit it completely and add a little bit more flour)
- Instant Yeast – 2½tsp
- Sugar – 1tbsp
- Salt – ¾tsp
- Onion powder – 1tsp (optional, but tasty)
- Softened Butter – 4tbsp
- Egg – 1 large (I used 1tbsp egg replacer whisked with 3tbsp water)
- Lukewarm water* – 2/3~¾ cup
Topping:
- For egg wash – 1 egg beaten with 1tbsp water.
- OR Vegan Egg wash – 2tbsp soy milk
- Sesame & Poppy seeds – as needed
Instructions
- Combine all the ingredients and beat at speed, using an electric mixer (hand mixer with dough hook should work), for 2 minutes. Place the dough in a lightly greased bowl, cover and let it rise for 60~90 minutes, until noticeably puffy.
- Gently deflate the dough and divide it into 6 ~8 pieces. Round each piece into a ball and place them on a parchment lined baking sheet. Gently flatten the buns a little.
- Cover the buns and let them rise for 60~90 minutes, until noticeably puffy. Towards the end of the rising time, preheat the oven to 350°F.
- Brush each bun with the egg wash (or soy milk) and sprinkle with seeds. Bake the buns for about 20 minutes or until they’re a light golden brown and the interior temperature is 200°F, measured with a digital thermometer.
- Remove the buns from the oven and transfer them to a wire rack to cool completely.
- Category: Baking, Bread
Frequently Asked Questions
What type of flour should I use for the Cheesy Burger Buns?
For the best results, use all-purpose flour as it provides the right balance of structure and softness needed for the buns.
Can I substitute the cheese in the recipe, and if so, what can I use?
Yes, you can substitute the cheese with any shredded cheese of your choice, such as mozzarella or cheddar, to suit your taste.
How long do I need to let the dough rise before baking the buns?
Allow the dough to rise for about 1 to 2 hours, or until it has doubled in size, which is crucial for achieving the right texture.
HI,
What is the quantity of cheese powder, all I see is a question mark ?
Thanks for the recipe
Hi JP, Thanks for catching that! It was lost in the uploading process. It should read 1/3 and has been updated. Happy baking!
These work. Thanks. I’ve never powdered cheese before… a novel experience. I usually use custard powder to replace the egg, which work really well see Dan Lepard http://www.theguardian.com/lifeandstyle/2011/nov/11/soft-slider-bun-recipe-lepard