Homemade Whole Wheat Cheddar Burger Buns
By Jessikerbakes on February 21, 2013
These burger buns didn’t last a whole day in my house. I literally mean, within announcing that they were finished they were devoured.
I won’t waste time telling you everything about these buns, but I will tell you the top five most important things.
1. You have to make these. They go so well with all kinds of burgers (such as the chicken ones seen here) and can be made into dinner rolls or even a whole bread if you so desire.
2. They’re soft, light and rich with flavour that they almost come off sort of naturally buttered. AKA, they’re magic buns.
3. They’re partially whole wheat. Yup, that means goodie fiber and nutrition for you, and lower calories for your hips…thighs… (thank me later).
4. The cheddar flavour is subtle in that it isn’t over powering, but if you want a cheddar explosion go ahead and add more. Seriously. Loads. But don’t thank me later re #3.
5. They are SO easy to make. Seriously. First of all there is barely any active time; you could go about your daily household activities and leave these babies to rise. Then rise again. And when they’re finished, you will be trying to resist eating them hot due to the fragrance they’ve unleashed throughout your kitchen and house.
I was very unsuccessful. I ate them…as I took them out. And burned my mouth. But I’m a proud trooper. Now, *inserts corny army joke* go make us proud!
Homemade Warm Cheddar and Black Pepper Burger Buns
Yield: 8 Buns
Adapted from The Book of Burger
- 1/3 cup Warm Water
- 1 package (2 ¼ teaspoons) Active Yeast
- 1 cup Non-Fat Milk, Warm
- 1 Egg, Lightly Beaten
- 2 teaspoons Sugar
- 1 teaspoon Salt
- 1 tablespoon Olive Oil
- 1 ¾ cups Wheat Flour
- 2 cups All Purpose Flour
- 6 ounces, about 1 1/2 cups shredded sharp cheddar cheese
- 2 tablespoons ground black pepper
- 1 Egg, For Topping
- 1 tablespoon Water, for Topping
- Poppyseeds or Sesame Seeds, For Topping
- Place the water in a small bowl and sprinkle the yeast over the water, stir to combine. Let sit for 5 minutes until the yeast starts to bubble.
- Place the milk and egg in the bowl of a stand and whisk to combine. Whisk in the sugar, salt, olive oil, and yeast mixture. Add in the grated cheese and ground pepper. Remove the whisk and change to the beater attachment. Add the wheat flour and beat on medium-high speed for 30 seconds.
- Add the all purpose flour, ½ cup of a time, and beat until dough starts to form. Change to the kneading attachment and knead the dough until it becomes smooth and elastic, about 5 minutes. If the dough becomes sticky while kneading, add flour 1 tablespoon of a time
- Transfer the dough to a lightly oiled boil and cover with plastic wrap. Place the dough in a warm place, preferably a turned-off oven. Allow the dough to rise until it has doubled in size.
- Turn the dough out onto a lightly floured surface. Divide the dough into 8 equal pieces. Shape each piece into a round ball and transfer to a baking sheet lined with parchment paper and then lightly sprinkled with cornmeal. Place a clean towel over the baking sheet and allow the buns to rest for about 45 minutes.
- Preheat the oven to 375 degrees F.
- Whisk together the egg and water to create an egg wash. Gently brush the top of each bun with the egg wash. Sprinkle with poppyseeds or sesame seeds.
- Bake the buns until the tops turn golden brown, about 20 minutes. Allow the buns to cool before slicing. Serve with your favorite burger pattie. Enjoy!
- You can also use this bread for sandwiches and for dinner rolls.
- These last up to 2 weeks in a sealed container in the refrigerator.
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