Cheesy Burger Buns, No Kneading Required
Recipe Type: Baking, Bread
Serves: 6-8 buns
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.
  • All purpose flour - 1½cups
  • Whole wheat flour - 1¼cups (or use 2¾cups of all purpose flour)
  • Vermont Cheese Powder - ⅓cup (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* - ⅔~¾ cup
  • For egg wash - 1 egg beaten with 1tbsp water.
  • OR Vegan Egg wash - 2tbsp soy milk
  • Sesame & Poppy seeds - as needed
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the buns from the oven and transfer them to a wire rack to cool completely.
Recipe by Honest Cooking at