* Exported from MasterCook *
Buns, No-knead Cheese Burger
Recipe By :King Arthur Flour Co.
Serving Size : 6 Preparation Time :0:00
Categories : Bread Machine Bread-Bakers Mailing List
Muffins/Rolls Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
326 g Unbleached All-Purpose Flour -- (2 3/4C or 11 1/2 ozs)
56 grams Parmesan cheese -- finely grated, or sharp
cheddar (2 ozs or 1/2C) or 1 1/4 ozs Vermont cheese powder
3/4 teaspoon salt -- Note*
1 teaspoon onion powder -- optional but tasty
1 tablespoon sugar
2 1/2 teaspoons instant yeast
57 g softened butter -- (4 Tbsp or 2 ozs)
1 large egg
152 g lukewarm water -- (to 170g or 2/3C to 3/4C
or 5 3/8 to 6 ozs) Note**
TOPPING
28 g melted butter -- (2 Tbsp or 1 oz)
Everyone loves the ease of no-knead yeast breads. This version calls
for you to beat all the ingredients in a mixing bowl for just 2
minutes. From there, it's an easy path to these big, soft,
cheese-scented buns, perfect for hamburgers.
Notes:
*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.
TIP:
To make a poppy or sesame seed star pattern on your buns: Brush each
bun with a mixture of 1 egg white beaten with 1 tablespoon water.
Gently place a star stencil on top of a bun and sprinkle on a light
layer of seeds. Remove the stencil to reveal the pattern. Repeat with
the remaining buns.
PREP: 10 mins. to 15 mins.
BAKE: 19 mins. to 21 mins.
TOTAL: 2:29. to 3:36
Serving Size: 1 bun (114g)
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.
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.
Gently deflate the dough, and divide it into 6 pieces; each will be
about 111g, a scant 4 ounces.
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.
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.
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 350F.
Brush each bun with some of the melted butter.
Bake the buns for 16 to 19 minutes, until they're a light, golden
brown, and their interior temperature is at least 190F, measured with
an instant-read thermometer.
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.
Cal 360, Fat 15g, Carb 46g, Sodium 570mg, Fiber 2g, Pro 10g
Review: Incredibly easy and delicious. I halved the recipe and did
not use any cheese - just wanted plain buns but it still turned out
beautifully. Because I omitted cheese, I did use a little more salt.
Also, since I used only 1/2 of a large egg, I had some egg left over
and I brushed the tops of the buns with that, just before putting in
the oven. They came out with a nice shine.
Review: I've made this recipe 5-6 times now, and it's fantastic.
Easy, delicious, and very adaptable. I've varied the cheese, using
cheddar, Parmesan, and gruyere. I've made anywhere from 6 to 12 buns
per batch, depending on the size needed. I have some baking as I type
this for a July 4th cookout, and I know they will be perfect.
Review: I have made this recipe twice. Once has hamburger buns and
once in a smaller version to use as dinner rolls. Very yummy and oh so easy.
Review: Delicious. Just a hint of the cheese and onion taste. I used
cheddar cheese, possibly the difference. Got 8 buns, each 4 inches.
So soft. Really easy to make. Ready in time for lunch.
Review: As always wonderful ...But the calorie count TOO high --The
Salt count WAY TOO high ... Saturated Fat TOO high for us... Would be
nice if you could somehow come with a recipe lower in all of the
above for those of us that can no longer afford to eat all the great
tasting - but NOT good for one's health..
Review: This recipe was excellent. I made it exactly as written,
using freshly grated Parmesan cheese. I used my KA hamburger pan, and
the recipe made six big buns. So good, I would not change a thing. I
have been having so much more success since I started weighing my ingredients.
Question & Response: Subbed one cup white whole wheat flour for the
AP flour. I also used olive oil in place of butter. I used the
greater amount of water and only reserved 1/4 cup of flour. I did use
a stand mixer and kneaded it for 7 minutes. I found that I didn't
need that leftover 1/4 cup it would have been way to dry. I made 8
buns, I wouldn't have wanted them any bigger. I did a single rise,
because I'm impatient and I just haven't noticed that much
improvement with the bread to do two rises. They taste amazing, rose
super high, and couldn't tell it was almost half whole wheat. But if
you divide it into 8 buns that is basically 1/2 tbs of butter or oil
per bun - kind of high calorie - great for special occasions but not
sure if I would do it on a regular basis . Is there any suggestions
on how to decrease the fat a bit?
Congrats on your whole wheat success, Marie! Rolls can be made with
just flour, water, salt and yeast, but enriching ingredients like
egg, sugar, butter/oil, etc. are what make rolls like these so
tender. Feel free to experiment with reducing the amount of
butter/oil in the recipe - it will be fine structurally, just know
that you're sacrificing a bit of that tenderness when you do.
Review: These are amazing. Super easy and very tasty. I used 3oz of
dough per bun so I got 8 rolls out of it. I followed another
reviewers suggestion and used a rolling pin over all of them once
they were on the baking pan. They turned out great. Now our only
problem is not eating them all right away.
Review: I made this recipe following the directions exactly except I
divided the dough into 8 rather than 6 pieces. All the reviews are
correct, five stars. They came out exactly as described. I like the
onion flavor, but next time I'll leave it out because it is rather
strong. I used Parmesan cheese because that's what I had on hand. I
made this in my food processor using the dough hook mixing the dry
ingredients till blended then adding the wet and processed till it
formed a ball, about 45 seconds or so. It was a very nice dough, not
to sticky and easy to handle. The rest was by the book. Baking time
was longer than directed, about 10 minutes to reach an internal
temperature of 200*, but other than that they were perfect. I did
brush them with a little egg white to encourage browning.
Review: I commented in May 2013 about this recipe and would like to
update. I have used this recipe numerous times, to make dinner rolls
by dividing the dough into 16 pieces. Use two 8" pans, place 8 balls
in each pan. Have one pan for dinner and freeze the other! Sometimes
I add 1 teaspoon Fines Herbes, depending on what we are having for
dinner. Leave out the cheese or make them with it, doesn't seem to
affect the consistency. Very versatile and easy recipe! I have yet to
mess it up.
S(Internet address):
"https://www.kingarthurflour.com/recipes/no-knead-cheese-burger-buns-recipe";
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Per Serving (excluding unknown items): 368 Calories; 16g Fat (38.7%
calories from fat); 11g Protein; 45g Carbohydrate; 2g Dietary Fiber;
74mg Cholesterol; 572mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean
Meat; 2 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0408