CHEESE (BURGER) BUNS

CHEESE (BURGER) BUNS

Ingredients

• 2 3/4 cups King Arthur Unbleached All-Purpose Flour


• 1/3 cup Vermont cheese powder or 1/2 cup finely grated sharp cheddar or Parmesan cheese


• 3/4 teaspoon salt*


• 1 teaspoon onion powder, optional but tasty


• 1 tablespoon sugar


• 2 1/2 teaspoons instant yeast


• 4 tablespoons softened butter


• 1 large egg


• 2/3 to 3/4 cup lukewarm water**


• *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 melted butter

Directions

1) Combine all of the ingredients, and beat at high speed, using an electric 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 3 below if you're using a bread machine.

2) 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.

3) Gently deflate the dough, and divide it into 6 pieces; each will be about 111g, a scant 4 ounces.

4) 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.

5) 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.

6) 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.

7) Brush each bun with some of the melted butter.

8) Bake the buns for about 20 minutes, until they're a light, golden brown, and their interior temperature is at least 200°F, measured with an instant-read thermometer.

9) 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.

Yield: 6 big buns. IF YOU MISSED  Kitchen of the Month ~ Design in New York Lauren Gold and Sasha Adler ~ Nate Berkus Design Ryan Corban ~ Design on the Upper East Side Ann Wolf ~ Design in Houston Kitchen Design in Toronto Caramel-Almond Ice Cream Torte Salad Potato See you soon, Teresa xoxo King Arthur Flour