Author Notes
The recipe and cheesy idea for this bun was created after a few years of getting to know the feel of the dough; the ratio of wet to dry ingredients, and then testing a few times over on the human “guinea pigs” in my circle of family and friends! I can truly say that this dough is versatile...makes awesome hamburger buns/slider buns/frankfurter rolls/dinner rolls or even a tasty loaf of bread, it’s all up to the shape you make them. The recipe is written for large freeform sandwich buns, however, at times I use a hamburger mold (see picture attached), as well, the instructions use a stand mixer, but kneading by hand is a rewarding and fun way to go! —lapadia
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Ingredients
- THE DOUGH - WET & DRY INGREDIENTS
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2 tablespoons melted unsalted butter
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2 tablespoons honey
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1 cup (minus 2 tablespoons) warm water
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1/3 cup Dry Powdered Milk
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1 whole egg plus 1 egg yolk – slightly beaten
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2-1/2 cups Bread Flour
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1 teaspoon sea salt
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3 teaspoons Rapid Rise yeast
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1 heaping teaspoon Diastatic Malt Powder (optional, I order through King Arthur)
- THE DOUGH - SHAPING, BAKING & MISCELLANEOUS ITEMS NEEDED
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Butter cooking spray
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9 x 13 Pyrex
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12 ozs. cheese of your choice to top the buns; set aside until ready to bake.
Directions
- THE DOUGH - WET & DRY INGREDIENTS
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Combine oil, honey, water, powdered milk and stir together.
Stir in egg and set aside.
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In the work bowl of a stand mixer fitted with a dough hook, combine the dry ingredients.
Turn mixer on low and slowly add the wet ingredients.
Increase the speed to medium as the dough starts to come together.
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Mix until the dough is soft and pulls away from the sides of the bowl, stopping periodically to scrap the dough off the hook. Add more flour if needed.
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Turn the dough out onto a lightly floured work surface and knead a few times.
Form into a round, place back in the work bowl, cover with plastic wrap and let rise until doubled in size.
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Punch down and knead 2-3 minutes (dough will be soft, smooth and elastic by now), cover let rest for ½ hour…relaxing the dough makes it easier when shaping the rounds.
- THE DOUGH - SHAPING, BAKING & MISCELLANEOUS ITEMS NEEDED
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Shape into rounds - approx. 3-1/2 oz. of dough will make 6 large buns. Gently stretch the dough and let it rest a few times until easy to flatten into a 4 inch bun size.
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Spray a large Pyrex dish with buttery cooking spray, add the dough rounds, leaving space between the edges of pan and each row of dough rounds.
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Spray tops with buttery cooking spray and cover with plastic wrap. Rise until doubled.
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Preheat oven to 325 degrees.
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Bake for 30 – 35 minutes – NOTE: after 15 minutes of cooking has gone by; add 2 tablespoons of the cheddar cheese over the top of each bun.
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Once out of the oven, leave in the Pyrex for about 15 minutes; take a spatula around the edges of to prevent any of the melted cheese from sticking.
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Remove to a rack and cool at least 1 hour before splitting.
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