Cheesy Onion Burger Buns
5-1/2 to 6-1/2 cups unbleached flour
3 tablespoons sugar
1-1/2 teaspoons salt
2 rounded tablespoons dry yeast
2 tablespoons softened butter
2 cups water, 120-130°
1 cup grated sharp cheddar cheese
1/4 to 1/2 finely chopped onion
In large bowl thoroughly mix 2 cups flour, sugar,
salt and undissolved dry yeast.
Add softened butter.
Gradually add hot water to dry ingredients
and beat 2 minutes at medium speed
Add 1 cup flour and beat at high
speed for 2 minutes, scraping bowl occastionally.
With a spoon, stir in cheese, onion and enough
additional flour to make a soft dough.
Turn out onto lightly floured board and
knead until smooth and elastic, about
Place in greased bowl, turning to
grease top. Cover, let rise in warm place until
doubled in bulk, about 1 hour.
Punch dough down and turn out onto
lightly floured board. Divide dough into
20 equal pieces. Form each piece into
a smooth ball, place balls about
2" apart on greased baking sheets.
Flatten balls with palm of hand.
Cover and let rise until doubled, about
Bake in 400° oven about 15-20 minutes.
Cool on wire racks.
Notes: I've used part whole wheat flour in this recipe with success.
I don't measure the grated cheese, just put in what looks to be about a cup. A little more or less doesn't seem to make a difference. Obviously, use more if you desire the cheese flavor to dominate.
Same with the finely chopped onion. We like an onion-flavored bun so I usually put in about 1/2 cup.
After the buns have risen on the baking sheets, sometimes they will look a little too puffy to me so I smoosh them down again a little before baking. You can make the choice if you want a higher, smaller bun or a flatter, slightly larger one.
These buns freeze beautifully and are so handy to have in the freezer to use for burgers, sloppy joes or any other sandwich that requires a bun. They make a great breakfast sandwich with a fried egg, slice of cheese and sausage patty.