Ingredients

The following ingredients have 6 Servings
  • 2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour
  • 1/3 cup (35g) [product-link]Better Cheddar Cheese Powder[/product-link] or 1/2 cup (57g) finely grated sharp cheddar or Parmesan cheese
  • 3/4 teaspoon salt*
  • 1 teaspoon onion powder optional but tasty
  • 1 tablespoon granulated sugar
  • 2 1/2 teaspoons instant yeast
  • 4 tablespoons (57g) butter softened
  • 1 large egg
  • 2/3 to 3/4 cup (152g to 170g) lukewarm water**
  • 2 tablespoons (28g) butter melted

Instruction

  • Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients, and beat at high speed, using a stand mixer or 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, 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 350°F., 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 190°F, measured with a digital 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 slice in half and serve; or store hamburger buns airtight at room temperature for several days. Freeze for longer storage.