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
- Total Time: 2 hours 30 minutes
- 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 - 1 1/2 cups (360 ml)
- Whole wheat flour - 1 1/4 cups (300 ml) (or use 2 3/4 cups (660 ml) of all purpose flour)
- Vermont Cheese Powder - 1/3 cup (80 ml) (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 - 2 1/2 tsp
- Sugar - 1 tbsp (15 ml)
- Salt - 3/4 tsp
- Onion powder - 1 tsp (optional, but tasty)
- Softened Butter - 4 tbsp (60 ml)
- Egg - 1 large (I used 1 tbsp egg replacer whisked with 3 tbsp water)
- Lukewarm water* - 2/3~3/4 cup (160-180 ml)
Topping:
- For egg wash - 1 egg beaten with 1 tbsp water.
- OR Vegan Egg wash - 2 tbsp (30 ml) 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking, Bread
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 230
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