cups King Arthur Unbleached All-Purpose Flour
cup Vermont cheese powder or 1/2 cup finely grated sharp cheddar or Parmesan cheese
teaspoon onion powder, optional but tasty
teaspoons instant yeast (or Rapid-Rise Yeast)
tablespoons softened butter
large egg, room temperature
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.
tablespoons melted butter
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. TIPS: If you have a digital scale, it's a good idea to weight each piece, lest you have different sized buns. (I speak from personal experience) Don't skip the onion powder-- it really adds a lot of flavor. I have the Vermont Cheddar Powder, and love it. Order it online, if you can. The hamburger pan is something I thought might have been too much of a "whim gadget". I now use it often, and it does help to shape the rolls. Still, you can free form them on a baking sheet. DEFINITELY, toast the buns before serving with a burger. Otherwise, the juices can turn parts of the bun a bit soggy.