A definite win-win on the ease and flavor front. King Arthur Flour Company is the best!
Ingredients:
- 2 3/4 cup (326g) unbleached flour
- 1/2 cup (57g) finely grated sharp cheddar or Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 tablespoon sugar
- 2 1/2 teaspoons instant yeast
- 4 tablespoons (57g) softened butter
- 1 large egg
- 2/3 to 3/4 cup lukewarm water (use greater amount drier climates)
Directions:
Place all the ingredients in a mixer bowl. Using the beater blade; beat until dough comes together.
Continue to beat a high speed for 2 minutes.
Scrape the sides and bottom of the bowl, to bring the dough into a ball.
Place dough in a lightly greased 8 cup measuring cup and cover.
Allow to rise till noticeably puffy, about 60-90 minutes.
Gently deflate the dough and divide into 6 pieces (111g or scant 4 ounces each).
Shape the dough into balls and place in the wells of a lightly greased hamburger bun pan.
Gently flatten the buns to fill the bottom of the wells; until they are 4-inches wide.
Cover and let rise for 60-90 minutes; until noticeably puffy. The buns will have barely crowned above the rim of the pan.
Towards end of rising time, preheat oven to 350-degrees.
Melt 2 tablespoons butter and brush each bun. Do not use all the butter, as you will brush again once baked.
Bake the buns for 20 minutes. They will be light, golden brown. Interior temperature will be at least 200-degrees with instant read thermometer.
Remove from oven, transfer to a rack and brush with the remaining butter.
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