No-knead Cheese Burger Buns

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 3/4 cups unbleached all-purpose flour
• 1/2 cup finely grated sharp cheddar cheese or 1/2 cup parmesan cheese
• 1 teaspoon salt
• 1 teaspoon onion powder, optional but tasty
• 1 tablespoon sugar
• 2 1/2 teaspoons instant yeast
• 4 tablespoons softened butter
• 1 large egg
• 2/3-3/4 cup lukewarm water (use the greater amount of liquid in winter or in drier climates, the lesser amount in summer, or in )

Recipe

• 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.